THE  LIBRARY 

OF 

THE  UNIVERSITY 
OF  CALIFORNIA 

LOS  ANGELES 


PRACTICAL 

COOK  BOOK 


TEACHER  OF  COOKERY 


SAN   FRANCISCO 

PAYOT,  STRATFORD  &  KERR  PRINT 
1908 


Copyright  1908 
Miss  Susanne  Tracy 


PREFACE 

In  presenting  these  pages  to  the  public,  I  do  so  at  the  earnest 
solicitation  of  many  of  my  pupils  who  would  have  in  book  form  my 
recipes  and  suggestions.  I  therefore  put  into  print  this  pamphlet  of 
recipes  where  the  formula  is  given,  followed  by  the  explicit  directions 
of  how  to  put  together  the  ingredients ;  with  such  notes  and  hints  as 
may  be  of  value  to  the  housewife. 

The  directions  are  not  theories,  but  the  fruits  of  practical  experi- 
ence. The  arrangement  of  the  subject-matter  is  designed  to  make 
the  book  a  household  reference  book  that  may  be  depended  upon. 


Soups 


There  are  two  kinds  of  soup  stock :  what  is  known  as  clear  stock 
and  mixed  stock.  To  make  a  clear  soup  we  always  use  fresh  meat 
and  bone ;  the  mixed  stock  being  made  from  bones  and  pieces  of 
meat  left  from  roasts  and  cooked  meats. 

As  this  latter  is  made  from  bits  of  meat  and  bone  left  over,  no 
household  should  be  without  a  stock-pot.  Into  the  stock-pot  should 
go  only  such  meat  and  bone  as  is  perfectly  sweet,  the  smallest  piece 
of  tainted  meat  will  destroy  the  soup.  Stock  can  be  cooked  on  the 
back  of  the  stove  while  other  cooking  is  going  on.  It  should  be 
cooled  quickly  and  not  allowed  to  stand  on  the  stove  to  cool  slowly. 
Stock  allowed  to  cool  slowly  becomes  sour  very  readily. 

To  prepare  soup  bone  for  clear  stock  remove  the  outer  skin  from 
the  meat  and  bone,  wipe  carefully  with  a  wet  cloth.  (Do  not  put 
into  a  pan  of  water  and  wash,  as  the  water  draws  out  the  juices, 
which  should  be  kept  for  the  soup.)  Have  the  butcher  break  the 
bone  in  many  pieces.  In  buying  a  soup  bone  buy  half  meat  and 
half  bone. 

AVhite  stock  is  made  from  chicken  and  veal. 

Allow  one  quart  of  water  to  each  pound  of  meat  and  bone. 

CLEAR  BEEF   STOCK. 

Buy  a  shin  or  shank  of  beef,  having  half  meat  and  half  bone 
(about  five  pounds)  ;  remove  the  skin.  Have  the  butcher  break  the 
bone  and  cut  the  meat  into  small  pieces;  add  five  quarts  of  cold 
water  and  two  teaspoonfuls  of  salt;  let  come  to  a  boil  slowly;  place 
where  it  will  keep  just  below  the  boiling  point;  simmer  slowly  for 
six  or  eight  hours,  or  until  the  meat  falls  from  the  bone;  strain  and 
cool  quickly ;  when  cold  skim  off  the  fat.  For  beef  broth  heat  the 
plain  beef  stock,  season  with  salt,  pepper  and  a  little  minced  parsley, 
find  serve.  This  is  the  simplest  form  of  beef  soup. 

BEEF   SOUP. 

Strain  the  soup  stock,  after  removing  the  fat,  into  a  kettle;  do  not 
allow  the  sediment  to  pass.  To  four  quarts  of  stock  add  one  small 
onion  cut  fine,  one  bay  leaf,  one  stalk  of  celery,  two  sprigs  of  parsley. 
a  small  bouqut  of  sweet  herbs,  ten  pepper  corns,  and  six  cloves;  boil 
gently  for  fifteen  minutes;  strain  through  strainer  cloth.  Serve  as  a 
simple  beef  soup. 


MIXED    STOCK. 

Cover  with  cold  water  the  trimmings,  tough  pieces  of  meat  and 
bone  left  from  roasts  and  broils;  allow  one  teaspoonful  of  salt  for 
each  quart  of  water;  cook  slowly  for  about  four  hours;  then  add 
half  an  onion,  six  cloves,  six  pepper  corns,  two  sprigs  of  thyme,  one 
bay  leaf;  simmer  for  two  hours  longer;  strain  and  cool  quickly. 
This  stock  can  be  used  in  sauces  or  served  as  a  simple  soup,  gar- 
nished with  vegetables  or  some  well-cooked  tapioca  or  sago. 

CHICKEN  STOCK. 

Select  a  hen  fowl  (not  as  strong  flavored  as  a  rooster)  ;  singe  and 
scrub  ;  prepare  as  for  roasting,  omitting  the  stuffing ;  place  in  a  kettle 
and  cover  with  boiling  water ;  cook  slowly  until  the  fowl  is  tender ; 
remove  from  broth,  cooling  the  broth  quickly;  when  cold,  remove 
the  fat.  The  chicken  may  be  used  for  salad,  creamed  chicken,  hash, 
or  served  as  cold  boiled  chicken. 

CHICKEN  BROTH. 

To  one  quart  of  chicken  broth  add  four  tablespoonfuls  of  boiled 
rice  and  two  teaspoonfuls  of  minced  parsley ;  heat  boiling  hot ;  sea- 
son with  salt  and  pepper,  and  serve. 

BOUILLON. 

Five  pounds  of  beef,  taken  from     One     tablespoonful     of     minced 

the  round,  onion, 

Two  and  one-half  quarts  of  cold.   One  small  stalk  of  celery, 

water,  One  sprig  of  parsley, 

One  level  teaspoonful  of  salt,  Four  cloves  and  four  pepper  corns. 

One  carrot. 

Cut  the  meat  into  small  pieces;  cover  with  cold  water  and  add 
the  salt;  let  come  to  the  boiling  point  slowly;  simmer  from  six  to 
eight  hours ;  add  the  seasoning  and  cook  one-half-hour  longer ;  strain 
and  cool  quickly ;  next  morning  remove  the  fat ;  heat  scalding  hot ; 
season  with  salt  and  pepper  and  serve.  In  making  bouillon  all  the 
seasoning  except  salt  and  pepper  may  be  omitted  if  preferred. 

VEGETABLE   SOUP. 

Two  quarts  of  beef  stock,  One-fourth  cupful  of  barley. 

One   carrot,  One  onion, 

One-half    medium-sized    yellow  Two  potatoes,  small, 

turnip,  Salt   and   pepper. 
Two  stalks  of  celery, 

Cook  the  barley  in  one  quart  of  water  for  two  hours ;  add  the  stock 
and  all  the  vegetables,  cut  fine,  except  the  potatoes;  boil  gently  for 
an  hour,  or  until  the  vegetables  are  almost  tender;  then  add  the 
potatoes  and  cook  fifteen  minutes ;  season  with  salt  and  pepper. 


SOUPS  7 

CONSOMME. 

One    quart     of    chicken    or  veal     Two     tablespoonfuls     of     minced 

stock,  onion, 

One  quart  of  beef  stock,  Two  cupfuls  of  carrots,  parsnips, 

Four  cloves,  and  yellow  turnip,  cut  fine, 

One  inch  piece  each  of  mace  and     One-half  bay  leaf, 

cinnamon,  Four  pepper  corns, 

Two   eggs,  One  small  stalk  of  celery, 

One  sprig  of  parsley,  Rind  and  juice  of  half  a  lemon. 

Brown  the  vegetables  in  bacon  fat,  taking  care  not  to  let  them  burn ; 
add  them  and  the  spices  to  the  stock  and  cook  slowly  one  and  one- 
half  hours ;  strain  and  remove  the  fat ;  break  the  whites  and  shells  of 
the  eggs  into  one  cupful  of  cold  water  and  mix  thoroughly;  add  to 
the  soup  and  let  come  to  the  boiling  point;  add  lemon,  salt  and 
pepper ;  cook  slowly  twenty  minutes ;  strain  through  a  strainer  cloth 
which  has  been  wet  in  cold  water;  reheat  the  soup;  garnish  each 
plate  with  a  thin  slice  of  lemon  and  three  allspice  berries;  serve  very 
'hot. 

MOCK  TURTLE  SOUP. 

One  calf's  head,  Four  allspice, 

Four  quarts  cold  water,  Four  pepper  corns, 

One  tablespoonful  of  salt,  One  blade  of  mace, 

One  carrot,  One  chili, 

One  turnip,  One  quart  brown  stock, 

Two  onions,  Three  eggs, 

('elery  stalk,  One  lemon, 

One-half  inch  stick  of  cinnamon,      Two  tablespoonfuls  of  butter, 

Four  cloves,  Two  tablespoonfuls  of  flour. 

Wash,  scrape  and  clean  the  head  and  soak  an  hour  or  more  in  cold 
water ;  remove  the  brains  and  tongiTe  and  let  stand  in  cold  water  to 
be  cooked  separately:  cut  the  head  in  many  pieces,  put  into  the 
kettle ;  add  the  cold  water  and  heat  slowly ;  skim  thoroughly ;  add  the 
salt  and  simmer  three  hours,  or  until  the  meat  slips  from  the  bones ; 
lay  the  meat  fiat  on  a  plate  so  it  can  be  easily  cut  when  cold ;  put  the 
bones  on  to  boil  again;  add  the  spices  and  vegetables  and  simmer 
until  reduced  to  two  quarts ;  strain  and  set  aside  to  cool ;  when  cold 
remove  the  fat ;  half  an  hour  before  serving  put  the  stock  on  to  boil. 
In  another  saucepan  brown  the  butter;  add  the  cornstarch  or  flour 
and  brown ;  add  one  saltspoonful  each  of  ground  pepper,  thyme  or 
marjoram,  and  one  teaspoonful  of  salt ;  add  the  brown  stock  and 
cook  until  it  thickens,  add  to  the  soup ;  cut  the  face  meat  into  half- 
inch  cubes ;  add  one  cup  of  meat,  diced ;  boil  the  eggs  twenty  minutes 
and  cut  into  slices,  or  make  the  yolks  into  egg  balls.  Make  force  meat 
balls  with  the  reserve  meat.  Put  the  meat  balls  and  hard-boiled  eggs 
into  the  tureen ;  add  the  soup  and  serve  with  slices  of  lemon,  or  omit 
the  lemon  and  add  half  a  cup  of  sherry  wine. 


g       .  PRACTICAL    COOK    BOOK 

VERMICELLI  SOUP. 

Two  quarts  of  beef  stock,  One  cupful  of  vermicelli, 

One  teaspoonful  of  salt,  One-half  saltspoonful  of  pepper. 

Dash  of  cayenne  pepper, 

Cook  the  vermicelli  in  boiling  water  about  fifteen  minutes ;  drain ; 
heat  the  stock  boiling  hot;  season  with  salt  and  pepper;  add  the 
vermicelli,  and  serve.  The  vermicelli  may  be  broken  or  left  whole, 
according  to  fancy. 

MACARONI    SOUP. 

One  quart  of  stock,  Two  sticks  of  macaroni, 

One  teaspoonful  of  salt,  One-half  saltspoonful  of  pepper. 

Break  the  macaroni  into  small  pieces;  drop  into  boiling  salted 
water  and  cook  rapidly  until  the  macaroni  is  tender ;  drain  and  allow 
the  cold  water  to  run  over  it;  cut  into  one-fourth-inch  pieces;  heat 
the  stock  boiling  hot ;  season  with  pepper  and  salt ;  add  the  macaroni, 
and  serve. 

MULLIGATAWNEY. 

Fowl,  three  pounds,  One-half  teaspoonful  of  pepper, 

Two  large  onions,  Veal,  three  pounds, 

Three  stalks  of  celery,  One  small  carrot 

One  tablespoonful  of  curry  pow-  Four  tablespoonfuls  of  butter, 

der.  Two  teaspoonfuls  of  salt, 

Five  tablespoonfuls  of  flour,  Five  quarts  of  water. 

Cut  the  veal  into  small  pieces ;  dress  the  fowl  as  if  for  roasting ; 
put  into  the  soup  kettle ;  add  the  water ;  cover  and  let  come  to  the 
boiling  point ;  simmer  for  four  hours,  or  until  the  fowl  is  tender ;  re- 
move the  fowl  from  the  kettle ;  put  butter  or  chicken  fat  into  a 
saucepan ;  cut  vegetables  very  fine ;  cook  in  the  butter  fifteen 
minutes;  skim  the  vegetables  out  of  the  fat  and  add  them  to  the 
soup ;  to  the  fat  add  the  flour  and  cook  until  .brown ;  then  add  the 
curry  powder ;  add  the  whole  to  the  soup,  and  cook  for  two  hours ; 
season  with  salt  and  pepper,  then  strain  and  skim ;  remove  skin  and 
bone  from  the  chicken ;  cut  into  small  pieces ;  return  the  soup  to  the 
soup  kettle  after  straining ;  add  the  chicken,  and  simmer  gently  for 
thirty  minutes;  serve  with  boiled  rice. 

Note. — To  skim  soup  when  you  cannot  allow  it  to  stand  until  cold. 
Pour  the  soup  into  a  bowl  just  large  enough  to  hold  it ;  set  the  bowl 
on  a  plate  or  in  another  vessel  and  fill  until  it  runs  over;  let  stand 
two  or  three  minutes,  then  slowly  pour  a  little  cold  water  in  at  one 
side,  and  the  fat  will  run  over  into  the  plate. 


SOUPS  9 

TOMATO   SOUP. 

One  quart  can  of  tomatoes,  One  tablespoonful  of  minced  pars- 
One  tablespoonful  of  sugar,  ley, 

Four  cloves,  One  pint  of  water, 

One  tablespoonful  of  butter,  One  pint  of  soup  stock  or  water, 

One    tablespoonful    of    minced  Four  pepper  corns, 

onion,  Two  teaspoonfuls  of  salt. 
One  tablespoonful  of  cornstarch, 

To  the  tomatoes  add  the  water,  sugar,  cloves,  and  pepper  corn; 
stew  slowly  until  the  tomatoes  are  tender ;  press  through  a  strainer ; 
remove  only  the  seeds  and  skin.  To  the  stewed  and  strained  tomatoes 
add  the  soup  stock  or  water.  Melt  the  butter  in  a  small  pan,  add  the 
onion  and  parsley  and  cook  until  lightly  browned,  then  add  the  corn- 
starch  and  cook  together ;  slowly  add  one  cupful  of  the  stock,  stirring 
until  it  forms  a  smooth  sauce ;  add  to  the  soup  and  cook  fifteen  min- 
utes ;  season  with  salt  and  pepper,  strain,  and  serve  with  croutons. 

CROUTONS. 

Butter  and  cut  into  one-half-inch  dice  a  slice  of  stale  bread  one- 
half  inch  in  thickness ;  toast  until  nicely  browned ;  serve  with  soup. 

FORCE-MEAT  BALLS   OF   COOKED   MEAT. 

One  cup  of  cooked  meat,  One-half  saltspoonful  of  pepper, 

One  teaspoonful  of  chopped  pars-  Yolk  of  one  egg, 

ley,  One  tablespoonful  of  butter, 

One  teaspoonful  of  lemon  juice,  One  tablespoonful  of  flour, 

One-half  teaspoonful  of  salt,  A  few  drops  of  onion  juice. 

Chop  the  meat  very  fine ;  add  the  seasoning ;  add  the  yolk  of  the 
egg,  beaten,  and  mix  until  smooth.  Make  into  balls  the  size  of  a 
nutmeg;  roll  in  flour;  put  butter  in  omelet  pan;  when  brown  put  in 
the  balls  and  cook  until  brown ;  shake  the  pan  occasionally  to  pre- 
vent burning. 

EGG  BALLS. 

Boil  three  eggs  twenty  minutes ;  put  them  in  cold  water  and  when 
cool  remove  the  shells;  cut  carefully  through  the  white  and  remove 
the  yolks  whole ;  cut  into  quarters  and  serve  in  soup,  or  rub  yolks  to 
a  smooth  paste ;  add  one  teaspoonful  of  melted  butter ;  one  saltspoon- 
ful of  salt ;  a  speck  of  pepper.  Moisten  with  the  beaten  white  or  yolk 
of  one  raw  egg,  using  enough  to  shape  easily ;  shape  into  balls  about 
the  size  of  a  nutmeg ;  roll  in  flour  and  fry  in  butter  until  brown,  or  • 
drop  into  the  hot  soup  and  cook  five  minutes. 


Cream  Soups 


CREAM  OF  ASPARAGUS. 

Save  the  water  in  which  the  asparagus  has  been  cooked;  make  a 
cream  sauce  of  two  tablespoonfuls  of  butter;  two  tablespoonfuls  of 
flour,  two  cupfuls  of  rich  milk  and  one  level  teaspoonful  of  salt ;  put 
the  butter  into  a  saucepan  and  melt ;  add  the  flour  and  cook  together, 
being  careful  not  to  allow  it  to  brown;  add  the  milk  cold,  stirring 
constantly  until  it  thickens ;  then  add  the  water,  about  one  quart ; 
season  with  salt  and  pepper,  and  serve.  The  tender  tips  of  asparagus 
may  be  served  in  the  soup  as  a  garnish. 

CREAM  OF   CELERY. 

Make  a  celery  broth  by  stewing  some  tough  bits  of  celery  in  water 
until  the  water  is  nicely  flavored ;  cook  together  one  tablespoonful  of 
butter  and  two  tablespoonfuls  of  flour;  then  add  two  cupfuls  of 
celery  broth,  cold;  stir  until  it  thickens;  add  another  cupful  of  the 
broth  and  a  cupful  of  rich  milk;  heat  to  the  boiling  point;  season 
with  salt  and  pepper,  and  serve. 

CREAM    OF    SALSIFY   OR   OYSTER   PLANT. 

Cook  together  on  tablespoonful  of  butter  and  one  of  flour ;  add  two 
cupfuls  of  salsify  broth,  made  by  stewing  the  salsify  in  water  until 
the  water  is  well  flavored;  stir  constantly  until  it  makes  a  smooth 
sauce ;  add  two  more  cupfuls  of  the  broth  and  simmer  five  minutes ; 
then  add  one  cupful  of  milk  and  half  a  cupful  of  cream ;  heat  boiling 
hot ;  season  to  taste,  and  serve. 

CREAM  OF   CHICKEN. 

Two  tablespoonfuls  of  butter,  Two  tablespoonfuls  of  flour, 

One  cupful  of  milk,  One  cupful  of  cream, 

Three  cupfuls  of  chicken  broth.       Salt,  pepper  and  celery  salt. 

Cook  together  the  butter  and  flour ;  add  chicken  broth,  cold,  stir- 
ring constantly  until  it  thickens;  add  milk  and  cream;  season  to 
taste ;  heat  boiling  hot,  and  serve.  If  the  broth  be  added  hot,  add  a 
little  at  a  time  until  a  smooth  sauce  is  formed,  then  add  more  rapidly. 


CEEAM  SOUPS  11 

CREAM  OF  TOMATO,  OR  MOCK  BISQUE. 

One  quart  can  of  tomatoes,  One  and  one-half  cupfuls  of  rich 

Pour  cloves,  milk, 

One  tablespoonful  of  sugar,  Four  pepper  corns, 

One  tablespoonful  of  butter,  A  pinch  of  soda, 

One  pint  of  water,  One  tablespoonful  of  flour. 

Stew  the  tomatoes,  water,  cloves,  pepper  corns,  sugar  and  soda 
together  until  the  tomatoes  are  tender;  then  strain,  removing  the 
skin  and  seeds;  cook  the  butter  and  flour  together;  add  the 
milk  cold,  stirring  constantly  until  it  forms  a  smooth  sauce ;  add  one 
pint  of  the  stewed  and  strained  tomatoes;  season  with  pepper,  salt 
and  cayenne ;  heat  scalding  hot,  and  serve  immediately ;  if  allowed 
to  stand  the  soup  will  curdle;  should  it  curdle  beat  with  a  Dover 
egg-beater  until  smooth. 

PUREE  OF  GREEN  PEA. 

One  tablespoonful  of  butter,  Two    cupfuls    of    white    stock — 
One    and   one    half    cupfuls    of  veal  or  chicken. 

water,  Two  tablespoonfuls  of  flour. 
Two  cupfuls  of  green  peas, 

Cook  the  peas  in  the  water  until  tender ;  drain  and  rub  through  a 
sieve ;  cook  together  the  butter  and  flour ;  add  the  stock  and  stir 
until  thickened ;  add  the  peas  and  the  water  in  which  they  have  been 
cooked ;  simmer  five  minutes ;  season  with  salt  and  pepper,  and  serve. 

Note. — To  make  puree  of  any  vegetable,  cook  the  vegetable  until 
very  tender ;  rub  through  a  puree  sieve,  and  use  to  thicken  the  soup. 
Always  use  a  small  quantity  of  cornstarch,  arrow  root  or  flour  in 
puree  to  keep  the  vegetable  from  settling  and  to  make  the  soup 
smooth. 

SPLIT  PEA  SOUP. 

One  cupful  dried  split  peas,  One  saltspoonful  of  white  pepper, 

Three  pints  of  cold  water,  One  tablespoonful  of  butter, 

One-half  teaspoonful  of  sugar,  One  tablespoonful  of  flour. 
One  teaspoonful  of  salt, 

Soak  the  peas  over  night  in  cold  water;  put  on  to  boil  in  three 
pints  of  fresh  cold  water  and  simmer  until  dissolved;  as  the  water 
boils  away  add  more,  keeping  three  pints  in  the  kettle ;  when  soft, 
rub  through  a  strainer;  add  enough  water,  stock,  milk,  or  cream  to 
make  it  the  consistency  of  thin  cream ;  cook  the  flour  and  butter  to- 
gether; add  the  salt,  pepper  and  sugar;  add  a  little  of  the  strained 
soup,  stirring  constantly  until  you  have  a  smooth  sauce ;  then  add  to 
the  soup  and  simmer  ten  minutes;  serve  with  croutons.  It  must 
always  be  made  with  flour  to  hold  the  peas  in  solution,  otherwise  it 
will  separate  as  it  cools. 

This  soup  may  be  varied  by  cooking  a  ham-bone  with  the  peas,  or 


12  PEACTICAL    COOK    BOOK 

adding  a  cup  of  stewed  and  strained  tomatoes  just  before  serving-. 
One  small  onion  chopped  and  browned  in  butter  and  cooked  with  the 
peas  gives  a  delicious  flavor. 

BISQUE  OF  LOBSTER. 

Two  large  cans  of  lobster,  Dash  of  cayenne  pepper. 

One  quart  of  milk,  One  pint  of  water, 

One  teaspoonful  of  salt,  One  tablespoonful  of  butter, 

One  saltspoonful  of  white  pepper.  Two  tablespoonfuls  of  flour. 

Cut  the  tender  portions  of  the  lobster  into  tiny  cubes,  about  one 
cupful ;  put  the  remainder  into  the  water  and  cook  twenty  minutes, 
adding  more  water  as  it  boils  away;  cook  the  flour  and  butter  to- 
gether, add  the  milk,  and  stir  until  smooth ;  add  the  seasonings ; 
strain  in  the  lobster  liquor  and  cook  five  minutes ;  put  the  diced  lob- 
ster into  the  tureen  and  strain  the  boiling  soup  over  them ;  serve  im- 
mediately. 

POTATO  SOUP. 

Three  potatoes,  One  teaspoonful  of  minced  onion, ' 

One  pint  of  milk,  One  stalk  of  celery, 

One  teaspoonful  of  salt.  One-half  saltspoonful  white  pepper, 

One-half  teaspoonful  celery  salt,  Dash  of  cayenne  pepper, 

One  tablespoonful  of  butter,  One-half  tablespoonful  of  flour. 

Pare  the  potatoes  and  soak  half  an  hour  in  cold  water;  put  them 
into  boiling  water  and  cook  until  very  soft ;  drain  and  mash ;  cook 
the  onion  ami  celery  in  the  milk  in  double  boiler ;  strain  and  add  to 
the  mashed  potato ;  cook  the  butter  and  flour  together,  stir  it  into 
the  boiling  soup ;  let  it  boil  five  minutes,  and  serve  very  hot.  The 
flour  thickening  keeps  the  potato  from  settling  and  makes  the  soup 
smooth  and  creamy.  If  a  richer  soup  is  desired,  use  one  quart  of 
milk,  and  just  before  serving  add  two  eggs,  well  beaten. 

CLAM  CHOWDER. 

Two  dozen  clams,  Six  potatoes, 

One-fourth  pound  of  salt  pork,  One  onion, 

One  tablespoonful  of  butter,  One  teaspoonful  of  salt, 

One  quart  of  milk,  Six  crackers. 
One-half  teaspoonful  of  pepper, 

Buy  the  clams  in  the  shell ;  scrub  the  shell  until  clean ;  put  clams 
into  a  pan  with  one  cupful  of  water  and  cook  until  the  top  ones  open ; 
take  the  clams  from  the  shell  and  cut  off  the  neck  with  a  pair  of 
scissors;  chop  the  necks  fine,  leaving  the  soft  part  whole;  save  the 
clam  broth ;  pare  and  cut  the  potatoes  into  thin  slices  and  soak  in 
cold  water  one  hour;  cut  the  pork  in  small  pieces  and  fry  in  a 
pan ;  add  the  onion,  chopped  fine,  and  cook  until  lightly  browned ; 
put  the  sliced  potatoes  into  a  kettle ;  strain  the  pork  fat  into  it  and 


FISH  13 

add  enough  boiling  water  to  cover  the  potatoes;  cook  until  the 
potatoes  are  tender,  or  about  ten  minutes;  add  the  clam  broth  and 
the  same  amount  of  water ;  add  salt  and  pepper  and  clams,  and  lastly 
add  the  hot  milk  and  butter;  put  the  crackers  into  the  tureen  and 
pour  in  the  chowder;  serve  very  hot. 

FISH  CHOWDER. 

Remove  the  bones  from  a  fresh  white  fish ;  cut  the  fish  into  two- 
inch  pieces ;  cover  the  bones  with  water  and  let  simmer  for  fifteen 
minutes;  proceed  the  same  as  for  clam  chowder,  using  the  water  in 
which  the  bones  have  been  boiled  instead  of  the  clam  juice. 


Fish 

Fish  should  be  perfectly  fresh  and  thoroughly  cooked.  In  buying, 
select  only  those  which  have  firm  flesh,  clear  eyes  and  the  skin  and 
scales  bright.  If  the  fish  looks  limp  it  is  not  fit  to  use.  It  should  be 
washed  quickly,  and  not  allowed  to  stand  in  the  water.  A  little  salt 
in  the  water  keeps  the  flesh  firm. 

Clean  the  fish  as  soon  as  possible,  washing  it  in  salt  and  water ; 
remove  the  scales  by  scraping  with  a  small  knife,  beginning  at  the 
tail  and  working  towards  the  head;  split  it  down  the  middle  and 
remove  the  entrails. 

To  skin  a  fish,  cut  a  thin  strip  down  the  backbone,  slip  the  knife 
under  the  skin  at  the  lower  part  arid  slip  it  up  through  the  bony  part 
of  the  gills ;  hold  the  bony  part  and  pull  the  skin  off  towards  the  tail ; 
remove  it  from  the  other  side  in  the  same  way. 

TO   BONE  A  FISH. 

Clean  the  fish ;  then  take  a  sharp  boning  knife,  and,  beginning  at 
the  tail,  slip  the  knife  between  the  bone  and  flesh  close  to  the  bone ; 
scrape  away  the  flesh  carefully;  scrape  the  flesh  away  from  the 
second  set  of  bones  and  slip  the  knife  under ;  treat  the  other  side  in 
the  same  way,  then  remove  the  bone,  cutting  away  the  dorsal  fin. 

BROILED    FISH. 

Clean  and  bone  the  fish ;  grease  the  broiler  with  a  piece  of  salt  pork 
to  keep  the  fish  from  sticking;  put  fish  between  the  broiler  and  broil 
over  the  coals  until  cooked  :  the  thickness  of  the  fish  will  determine 
the  time. 


14  PEACTICAL    COOK    BOOK 

TO   BROIL  IN  THE   OVEN. 

Clean  and  bone  the  fish,  grease  the  fish  sheet  with  salt  pork  (a  fish 
sheet  is  a  piece  of  sheet  iron  or  tin)  ;  place  the  fish,  skin  down,  upon 
the  sheet;  season  it  with  pepper  and  salt  and  brush  with  melted 
butter;  then  dust  lightly  with  flour;  place  on  the  upper  grate  of  a 
very  hot  oven  and  cook  from  twenty  to  thirty  minutes,  according 
to  the  thickness  of  the  fish ;  remove  from  the  sheet  and  put  on  a  hot 
platter;  spread  with  Maitre  d'  Hotel  sauce,  and  serve. 

BOILED   FISH. 

The  general  rule  for  boiled  fish  is  to  wash  in  cold  water  and  wipe 
dry;  pin  the  fish  in  a  piece  of  strong  white  cotton  cloth  to  keep  it 
from  breaking ;  cover  with  boiling  water,  to  which  one  teaspoonful  of 
salt  has  been  added,  and  cook  gently.  Rapid  boiling  will  break  the 
fish.  A  fish  weighing  from  four  to  six  pounds  will  require  thirty 
minutes ;  allow  about  three  minutes  longer  for  each  additional  pound. 
For  boiled  white  fish  a  teaspoonful  of  lemon  juice  may  be  added  to 
the  water.  When  the  fish  is  cooked  remove  from  the  kettle;  drain 
well ;  serve  on  a  hot  platter  garnished  with  sprigs  of  parsley.  Serve 
boiled  fish  with  Hollandaise  sauce,  drawn  butter,  or  egg  sauce. 

BAKED   FISH. 

Scrape  and  wash  the  fish ;  for  a  fish  weighing  four  to  six  pounds 
take  three  cupfuls  of  stale  bread  crumbs,  moisten  them  with  three 
tablespoonfuls  of  melted  butter;  add  one  teaspoonful  of  salt,  one- 
fourth  teaspoonful  of  pepper,  one  tablespoonful  of  minced  parsley 
and  one  egg  beaten  light ;  rub  the  fish  with  salt  and  pepper ;  put  the 
stuffing  into  the  body  of  the  fish  and  fasten  together  with  skewers ; 
butter  the  fish  sheet  and  place  the  fish  upon  it,  putting  it  into  a  bak- 
ing pan ;  dredge  with  pepper,  salt  and  flour ;  cover  the  bottom  of  the 
pan  with  hot  water ;  bake  in  a  hot  oven  about  one  hour,  basting  every 
fifteen  minutes ;  when  cooked,  remove  the  sheet  from  the  pan  and 
slip  the  fish  off  carefully  into  a  hot  platter;  pour  around  it  tomato 
or  Hollandaise  sauce;  garnish  with  lemon  points  and  sprigs  of 
parsley. 

FRIED   FISH. 

Fish  to  be  fried  should  be  cleaned,  washed  and  dried ;  rub  with  salt 
and  pepper;  roll  in  flour  and  cornmeal  (half  of  each)  ;  then  dip  in 
beaten  egg  (add  one  tablespoonful  of  water  to  each  egg),  and  roll  in 
dry  bread  crumbs ;  fry  in  very  hot  fat ;  serve  very  hot,  with  Beurre 
Noir  poured  over  it,  or  serve  with  sauce  tartare. 

Any  kind  of  fish  can  be  fried  in  the  same  way,  cutting  large  fish 
into  serving  pieces. 

Note. — For  temperature  of  fat  see  article  "Fat  for  Frying." 


FISH  15 

SALT   CODFISH. 

Wash  and  soak  in  cold  water  over  night ;  change  the  water  and 
cook  slowly  until  it  comes  to  the  boiling  point ;  set  back  where  it  will 
not  boil,  but  keep  hot  for  about  half  an  hour ;  pick  over  and  remove 
all  skin  and  bones ;  it  is  then  ready  to  be  made  into  different  dishes. 

CREAMED  CODFISH. 

One  tablespoonful  of  butter,  ,    One  tablespoonful  of  flour, 

One  and  one-half  cupfuls  of  milk,     One-fourth  teaspoonful  of  pepper. 

Two  cupfuls  of  cooked  codfish,  i 

Cook  the  butter  and  flour  together;  add  the  milk  cold,  stir  con- 
stantly until  thickened;  add  the  fish  and  pepper;  simmer  five  min- 
utes ;  serve  on  toast. 

Note.— Any  cold  white  fish  may  be  used  instead  of  cod.  The  addi- 
tion of  one  teaspoonful  of  minced  parsley  gives  a  good  flavor. 

CODFISH   BALLS. 

One  cupful  raw  codfish,  One  teaspoonful  of  butter, 

Four  medium-sized  potatoes,  One-fourth  saltspoonful  of  pepper. 

One  egg, 

Wash,  pare  and  cut  the  potatoes  into  quarters;  let  stand  in  cold 
water;  wash  the  fish  and  pick  into  half -inch  pieces;  remove  the 
bones ;  put  the  potatoes  and  fish  into  a  kettle,  cover  with  boiling  water 
and  cook  until  potatoes  are  soft,  about  twenty -five  minutes ;  drain 
off  all  the  wrater ;  mash  and  beat  until  very  light ;  add  the  butter  and 
pepper,  and  when  slightly  cooled  add  the  egg  and  more  salt  if 
needed ;  shape  in  a  tablespoon ;  fry  in  hot  fat  until  a  golden  brown ; 
use  a  frying  basket  and  fry  only  four  or  five  at  a  time ;  more  will  cool 
the  fat.  The  fat  should  be  hot  enough  to  brown  a  piece  of  raw 
potato  in  forty  seconds.  Drain  on  soft  paper  and  serve  immediately. 

FISH  SOUFFLE. 

Prepare  the  fish  as  for  fish  balls ;  add  one-fourth  of  a  cup  of  cream 
and  two  eggs  beaten  separately.  Bake  in  a  moderate  oven  about 
twenty-five  minutes. 

FISH   BALLS. 

One  cupful  of  cold  cooked  fish,  Two  cupfuls  of  mashed  potatoes, 

One  egg,  Two  tablespoonfuls  of  milk, 

Two    tablespoonfuls    of    melted  Pepper  and  salt, 
butter, 

Mix  the  fish  and  potato  together;  moisten  with  butter,  milk  and 
egg ;  season  to  taste ;  shape  into  balls  and  cook  in  hot  fat  three 
minutes. 

Note. — If  cold  mashed  potato  is  used,  heat  the  potato  and  add  milk 
enough  to  moisten  it. 


16  PRACTICAL    COOK    BOOK 

ESCALLOPED   FISH. 

One  cupful  of  cold  cooked  fish,  One  tablespoonful  of  butter, 

One  tablespoonful  of  flour,  One  cupful  of  milk, 

One-half    cupful   of    stale   bread  Pepper  and  salt, 
crumbs, 

Cook  butter  and  flour  together;  add  milk  cold  and  stir  until  it 
thickens ;  add  one-half  teaspoonful  of  salt  and  one-fourth  teaspoonful 
of  pepper.  Butter  baking  dish ;  put  a  layer  of  fish  in  the  bottom, 
then  a  layer  of  white  sauce,  another  layer  of  fish  and  another  layer 
of  white  sauce;  cover  the  top  with  bread  crumbs  moistened  with 
melted  butter;  bake  in  a  moderate  oven  about  twenty  minutes,  or 
until  the  crumbs  are  nicely  browned. 

FRIED   FISH  ROES. 

Wash  the  roes  and  cook  te/i  minutes  in  boiling  water,  having  added 
one  teaspoonful  of  salt  and  one  tablespoonful  of  lemon  juice  or 
vinegar;  then  plunge  into  cold  water;  drain;  roll  in  bread  crumbs, 
then  in  beaten  egg,  then  in  seasoned  bread  crumbs,  and  fry  in  hot 
fat  until  brown. 

FISH  CROQUETTES. 

One  pint  of  cold  cooked  fish,  One  egg, 

One  pint  of  hot  mashed  potatoes,  One-fourth  teaspoonful  of  pepper, 

One-half  cupful  of  hot  milk,  One  teaspoonful  of  salt, 

One  tablespoonful  of  butter,  One  teaspoonful  of  minced  parsley. 

Mix  all  the  ingredients  thoroughly  and  set  aside  to  cool;  when 
cold  shape  into  balls ;  roll  in  fine  bread  crumbs ;  dip  in  beaten  egg  to 
which  one  tablespoonful  of  water  has  been  added ;  roll  again  in  bread 
crumbs ;  fry  in  hot  fat ;  serve  at  once.  All  work  except  frying  may 
be  done  the  previous  day. 

FRIED  FROGS'   LEGS. 

Skin  and  wash  the  legs  in  cold  water ;  dry  them  well  on  a  towel ; 
season  with  salt,  pepper  and  lemon  juice;  roll  in  fine  dried  bread 
crumbs;  dip  in  beaten  egg,  again  into  fine  bread  crumbs;  plunge  in 
boiling  fat  and  cook  five  minutes;  use  a  wire  frying  basket;  serve 
very  hot  with  tartare  sauce. 

SALMON   ON  TOAST. 

Drain  oft'  part  of  the  oil  from  a  can  of  salmon ;  heat  the  fish,  adding 
one-fourth  cup  of  water ;  season  with  salt  and  pepper ;  make  a  cream 
sauce  of  one  tablespoonful  of  butter,  one  tablespoonful  of  flour,  one 
cup  of  milk;  lay  the  salmon  on  the  toast  and  pour  over  it  the  hot 
cream  sauce ;  garnish  with  parsley  and  slices  of  lemon. 


Oysters 


Oysters  served  on  the  half  shell  should  be  opened  just  before 
serving.  Six,  on  a  large  plate,  with  half  of  a  lime  in  the  center, 
should  be  served  to  each  person. 

OYSTER   COCKTAIL. 

Two  tablespoonfuls  of  California  Three    tablespoonfuls    of    tomato 

oysters,  catsup, 

One    tablespoonful    of    lemon    or  One-fourth  teaspoonful  Worcester 

lime  juice,  shire  sauce, 

Pinch  of  salt,  One  or  two  drons  of  tobasco  sauce. 

Have  all  the  ingredients  cold;  mix  the  catsup,  lime  juice,  Worces- 
tershire sauce,  salt  and  tobasco  sauce  together ;  put  the  oysters  in  the 
glass  and  pour  over  the  sauce ;  serve  in  punch  or  champagne  glasses. 

PANNED    OYSTERS. 

One  tablespoonful  of  butter,  Two  dozen  Eastern  oysters, 

One-fourth  teaspoonful  of  salt,          Half  a  saltspoonful  of  pepper. 

Melt  the  butter  in  an  omelet  pan  or  chafing  dish ;  add  the  salt  and 
pepper  and  then  the  oysters;  cook  until  the  edges  curl  and  the 
oysters  become  plump ;  serve  on  toast. 

OYSTER   STEW. 

Two    dozen    large    oysters,    or         Pepper  and  salt, 

three  dozen  small  ones,  One  tablespqonful  of  butter. 

One  quart  of  milk, 

Finger  the  oysters  carefully  and  remove  any  pieces  of  shell ;  scald 
the  milk  in  double  boiler ;  cook  the  oysters  in  their  own  liquor  until 
the  edges  curl ;  then  add  the  milk  and  butter ;  season  to  taste ;  serve 
with  crackers. 

OYSTER   PATTIES. 

Heat  patty  cases  and  fill  with  creamed  oysters. 

CREAMED   OYSTERS. 

One    can    of    Eastern    oysters    or     One  blade  of  mace, 

fifty  California  oysters,  One  tablespoonful  of  butter, 

One  pint  of  cream  or  rich  milk,       One  tablespoonful  of  flour. 

Put  the  oysters  in  a  saucepan  and  cook  in  their  own  liquor  until 
plump;  put  the  cream  and  mace  in  double  boiler  and  heat  scalding 


18  PRACTICAL    COOK    BOOK 

hot;  cook  butter  and  flour  together;  remove  the  mace  and  add  the 
hot  cream  slowly  to  the  butter  and  flour;  season  with  salt  and 
pepper;  add  the  cooked  oysters,  and  serve. 

OYSTERS   A   LA   POULETTE. 

Cook  one  quart  of  oysters  in  their  own  liquor  until  they  boil; 
when  they  begin  to  boil,  strain;  cook  together  one  tablespoonful 
of  butter  and  one  tablespoonful  of  flour;  add  one  cup  to  the  oyster 
liquid  and  stir  until  a  smooth  sauce  is  formed ;  add  one  pint  of 
cream,  one  level  teaspoonful  of  salt,  one-half  saltspoonful  of  white 
pepper,  dash  of  cayenne  pepper  and  a  slight  grating  of  nutmeg; 
beat  the  yolks  of  four  eggs;  add  one-half  cup  of  cold  cream;  add 
the  oysters  to  the  cooking  mixture  and  then  the  beaten  yolks  of  the 
eggs;  cook  two  or  three  minutes,  stirring  all  the  time;  serve  im- 
mediately with  puff  paste  cakes  or  crackers.  If  liked,  a  tablespoonful 
of  lemon  juice  may  be  added  just  as  the  oysters  are  taken  from  the 
fire. 

ESCALLOPED   OYSTERS. 

Moisten  stale  bread  crumbs  with  melted  butter,  and  season  with 
salt  and  pepper ;  butter  the  baking  dish ;  put  a  layer  of  bread  crumbs 
in  the  bottom  and  then  a  layer  of  oysters,  another  layer  of  crumbs 
and  another  layer  of  oysters;  cover  the  whole  with  the  crumbs  and 
bake  in  a  moderate  oven  about  twenty  minutes,  or  until  the  crumbs 
are  nicely  browned. 

Note. — For  escalloped  oysters  a  shallow  dish  or  platter  should  be 
used,  ^allowing  only  two  layers  of  oysters  to  each  dish.  If  more  are 
used  the  upper  and  under  layers  will  be  overcooked  while  the  inner 
ones  may  be  underdone. 


All  fresh  meats  to  be  boiled  should  be  plunged  into  boiling  water 
and  allowed  to  boil  rapidly  for  ten  or  fifteen  minutes,  to  coagulate 
the  albumen  and  thus  close  the  pores,  keeping  in  the  juices  of  the 
meat.  After  the  meat  has  boiled  for  ten  minutes  place  it  where  it 
will  just  simmer,  until  tender.  Meat  that  boils  rapidly  will  be 
stringy. 

HAM. 

Scrub  a  ham  with  a  brush  until  perfectly  clean ;  then  place  it  in 
a  large  kettle  with  cold  water  and  let  it  come  to  the  boiling  point ; 
simmer  gently  until  tender — it  requires  about  twenty  minutes  to 


STEWING  19 

the  pound — let  it  stand  in  the  water  until  cold,  then  remove  the  skin ; 
roll  in  fine  bread  crumbs ;  stick  the  fat  parts  with  whole  cloves  and 
bake  in  a  moderate  oven  about  half  an  hour. 

TONGUE. 

Cook  slowly  in  boiling  water  until  tender — about  five  or  six  hours 
—then  plunge  into  cold  water  and  peel  off  the  skin.  For  salt  tongue, 
soak  over  night  and  cover  with  cold  water  instead  of  boiling  water 
when  putting  on  to  cook. 

CORNED   BEEF. 

Wash  and  cover  with  cold  water ;  simmer  slowly  five  or  six  hours, 
or  until  tender ;  let  stand  in  the  water  in  which  it  was  boiled  if  it  is 
to  be  served  cold.  To  press  corned  beef,  remove  the  bones  after  it  is 
cooked  and  put  it  under  a  heavy  weight. 

NEW  ENGLAND  DINNER. 

Six  pounds  of  corned  beef,  One  small  white  turnip, 

One  pound  of  salt  pork,  One  small  yellow  turnip, 

Two  or  three  beets,  Six  or  eight  medium-sized  pota- 

Two  carrots,  toes  of  uniform  size. 

One  head  of  cabbage, 

Wash  and  soak  the  corned  beef  and  pork  in  cold  water ;  put  it  on 
to  boil  in  fresh  cold  water;  simmer  until  it  is  tender;  remove  from 
the  kettle  and  skim  the  liquor ;  wash  and  pare  the  turnips  and  carrots 
and  cut  into  inch  slices ;  cut  the  cabbage  into  quarters  and  wash  care- 
fully; put  the  carrots,  turnips  and  cabbage  into  the  boiling  liquor 
and  cook  until  tender ;  pare  and  add  the  potatoes  half  an  hour  before 
serving  time ;  cook  the  beets  in  a  separate  kettle ;  remove  the  skin, 
cut  in  half-inch  slices;  when  the  vegetables  are  cooked,  drain;  put 
the  beef  and  pork  in  the  center  of  a  large  platter ;  serve  the  carrots, 
potatoes  and  turnips  around  the  edge,  with  the  cabbage  and  beets 
in  separate  dishes;  the  beets  can  be  cooked  the  day  before  and 
covered  with  vinegar,  serving  them  as  pickled  beets ;  always  cook 
the  beets  in  a  separate  kettle ;  the  corned  beef  may  be  cooked  the  day 
before  and  pressed,  saving  the  liquor  for  cooking  the  vegetables. 


Stewing 

CHICKEN  STEW. 

Singe,  draw,  wash  and  cut  the  chicken,  at  the  joints,  into  serving 
pieces;  cover  with  boiling  water;  add  one  teaspoonful  of  salt  and 
half  a  saltspoonful  of  pepper;  simmer  until  tender;  remove  all  the 
large  bones  and  put  the  chicken,  on  toast,  on  a  large  platter;  cook 


20  PEACTICA'L    COOK    BOOK 

together  one  tablespoonful  of  butter  and  two  tablespoonfuls  of  flour ; 
add  one  and  one-half  cupfuls  of  cold  milk  and  stir  until  smooth ; 
add  the  chicken  broth  gradually;  season  with  pepper  and  salt  arid 
celery  salt ;  pour  the  hot  sauce  over  the  chicken  and  toast,  and  serve. 
If  you  wish  to  serve  dumplings  with  the  chicken  stew,  ten  minutes 
before  the  chicken  is  cooked  let  the  liquid  boil  up.  then  put  in  the 
dumplings.  When  serving  dumplings  omit  the  toast. 

CHICKEN   FRICASSEE. 

Cut  the  chicken  as  for  stew;  brown  in  hot  butter  before  stewing: 
make  a  brown  gravy  by  browning  the  butter  before  adding  the 
gravy;  serve  on  toast. 

LAMB  FRICASSEE. 

Two  pounds  breast  of  lamb  or         One  onion, 
mutton, 

Cut  the  lamb  in  small  pieces ;  dredge  with  salt  and  flour  and  brown 
in  drippings ;  cut  the  onion  fine  and  brown  in  fat ;  add  to  the  meat : 
put  in  a  stewpan  and  cover  with  boiling  water;  simmer  until  the 
bones  slip  out ;  remove  the  bones ;  strain  the  liquor  and  skim  off  the 
fat ;  when  the  liquor  boils  again  add  the  meat,  pepper  and  salt ;  then 
add  one  quart  of  green  peas  or  one  pint  of  cooked  rice,  and  simmer 
fifteen  minutes. 

VEAL   STEW. 

Cut  the  veal  into  small  pieces ;  cover  with  boiling  water ;  add  one- 
half  teaspoonful  of  salt  and  one  small  onion,  browned ;  simmer  until 
veal  is  tender;  add  four  potatoes,  cut  in  thick  slices;  cook  together 
one  tablespoonful  of  butter  and  two  of  flour ;  add  one  cupful  of  cold 
milk ;  stir  until  smooth ;  add  the  veal  broth  gradually ;  remove  bones 
from  veal  and  simmer  all  together  for  five  minutes,  then  serve. 

Beef  and  mutton  stew  are  made  in  the  same  way. 

For  stewing,  the  cheapest  and  toughest  meat  is  used ;  by  long,  slow 
cooking  it  becomes  tender. 

CURRY   OF   RABBIT. 

Cut  the  rabbit  into  serving  pieces;  brown  in  hot  butter;  remove 
from  the  butter  and  put  into  stew  kettle ;  add  one  large  onion,  cut 
into  slices;  cook  one  tablespoonful  of  flour  and  one  of  curry  powder 
in  the  butter  in  which  the  rabbit  was  browned :  add  one  cupful  of 
water  or  stock  and  stir  until  thickened;  then  add  one  cupful  of 
strained  tomatoes,  one  teaspoonful  of  sugar  and  pepper  and  salt 
to  taste:  pour  this  over  the  rabbit  and  stew  until  tender:  add  a 
cupful  of  milk ;  heat  boiling  hot ;  serve  with  boiled  rice. 


Broiling 


Broiling  is  the  most  perfect  way  of  cooking  meat  and  fish.  There 
are  three  ways  of  broiling, — what  is  known  as  broiling  proper,  pan 
broiling  and  oven  broiling. 

Broiling  proper  is  to  broil  directly  over  the  coals ;  the  fire  must  be 
hot,  clear  and  free  from  smoke.  For  meat  it  must  be  hotter  than  for 
fish.  Pan  broiling  is  cooking  upon  a  smoking  hot  griddle.  Oven 
broiling  is  cooking  in  a  very  hot  oven.  The  most  delicious  results  are 
obtained  by  broiling  steaks,  chops,  young  chickens,  squab,  etc., 
directly  over  the  glowing  coals.  Charcoal  is  best  for  broiling,  but 
hard  wood,  coal  or  gas  may  be  used,  provided  it  is  free  from 
smoke.  The  point  to  be  remembered  in  broiling  is  to  have  the  fire, 
griddle  or  oven  hot  enough  to  instantly  sear  the  outer  surface  of  the 
meat. 

The  best  cuts  of  steak  make  the  most  delicious  broils,  tenderness 
being  one  of  the  essential  qualities.  It  must  be  remembered,  how- 
ever, that  a  second-class  cut  of  steak  taken  from  a  first-class  bullock 
will  make  a  much  better  broil  than  a  first  class  cut  taken  from  a 
second-class  beef.  When  selecting  beef  see  that  it  has  a  thick  rim 
of  fat.  that  the  lean  is  well  marbled  with  fat  and  is  of  a  bright  red 
color  after  being  exposed  to  the  air  for  a  short  time. 

STEAKS. 

Have  steak  cut  thick — two  inches  is  the  proper  thickness  for  a 
steak;  it  should  never  be  cut  less  than  one  inch.  Trim  off  the  suet; 
put  between  a  double  broiler  and  place  it  as  close  to  the  coals  as 
possible ;  allow  it  to  cook  for  about  a  minute,  or  until  the  under  side 
is  well  seared,  then  turn  and  sear  the  other  side ;  remove  a  little  dis- 
tance from  the  coals  and  cook  from  fifteen  to  twenty  minutes,  turn- 
ing constantly.  A  steak  that  is  broiled  perfectly  should  be  puffed  out 
in  the  center  and  should  be  of  a  delicate  pink  color  throughout. 
Serve  immediately  on  a  warm  platter ;  garnish  with  sprigs  of  parsley 
or  watercress. 

PAN   BROILING. 

To  pan  broil  a  steak,  have  the  griddle  smoking  hot ;  rub  with  fat ; 
place  the  steak  on  the  griddle  and  press  close ;  let  it  cook  one  minute ; 
then,  with  a  knife,  loosen  from  the  griddle  and  turn ;  sear  the  other 
side ;  reduce  the  heat  slightly  and  cook  from  fifteen  to  twenty  min- 
utes, turning  very  frequently ;  do  not  prick  the  steak  with  a  fork  or 


22  PRACTICAL    COOK    BOOK 

the  juice  will  escape.  The  steak  can  be  easily  turned  with  two 
knives  by  slipping  one  under  the  steak  and  assisting  to  turn  with  the 
other.  Broiled  steak  is  served  as  soon  as  taken  from  the  fire,  sea- 
soned with  pepper  and  salt.  Maitre  d'  Hotel  sauce  is  sometimes 
served  with  broiled  steak. 

TIME   FOR   BROILING   STEAKS. 

Steak  two  inches  in  thickness  requires  from  fifteen  to  twenty 
minutes;  one  and  one-half  inches,  from  twelve  to  fifteen  minutes; 
and  one  inch,  from  eight  to  ten  minutes. 

LAMB  AND  MUTTON  CHOPS. 

Remove  the  outer  skin  and  all  the  suet  from  the  chops ;  broil  over 
the  coals  or  on  a  hot  griddle ;  serve  with  tomato  sauce  and  season 
with  salt  and  pepper ;  garnish  with  parsley. 

Note. — Before  cooking  lamb  or  mutton  always  remove  the  skin. 
It  is  in  the  skin  that  the  disagreeable  flavor  exists. 

BROILED   CHICKEN. 

Only  very  young  chickens  should  be  broiled.  Singe  and  draw  the 
chickens,  picking  out  all  pin-feathers;  split  down  the  back;  clean 
and  wipe  with  wet  towel ;  break  the  joints ;  sprinkle  with  salt  and 
pepper;  grease  a  double  broiler;  turn  the  inside  of  the  chicken  to 
the  fire  first ;  turn  frequently,  being  careful  the  fire  is  not  too  hot ; 
broil  about  twenty  minutes,  or  until  the  bird  is  tender  and  nicely 
browned ;  spread  with  softened  butter  and  serve  on  a  warm  plate ; 
garnish  with  parsley  or  watercress. 


Roasting 


Roasting  and  baking  are  now  synonymous  terms.  We  speak  of 
roasting  meats  and  baking  breads,  yet  we  use  the  same  oven  for  both. 
Roasting  formerly  meant  to  place  the  meat  on  a  spit  before  the  open 
fire,  turn  it  frequently  and  baste  constantly  to  keep  from  burning. 
Roasting  to-day  means  to  bake  in  a  hot  oven. 

ROAST   BEEF. 

There  are  seven  prime  ribs  in  a  beef.  Any  of  them  will  make  a 
first-class  roast.  Do  not  have  the  ribs  removed,  but  have  them  cut 
in  two-inch  pieces  up  to  the  thick  muscle ;  cut  these  pieces  of  bone 
off,  to  be  braised  and  served  as  short  ribs  of  beef ;  place  the  cut  sur- 
face of  the  roast  on  a  smoking  hot  griddle  and  press  close;  let  cook  for 


BOASTING  23 

two  or  three  minutes,  or  until  it  is  nicely  seared ;  turn  and  sear  the 
other  side ;  set  the  roast,  resting  upon  the  edges  of  the  ribs,  on  a  rack 
in  a  dripping  pan  ;  put  into  an  oven  hot  enough  to  bake  bread,  and  let 
cook ;  do  not  season  the  meat  and  do  not  put  water  in  the  pan;  when 
the  oven  is  at  the  proper  temperature  you  will  hear  a  gentle  sputter- 
ing f.when  the  oven  door  is  opened — if  smoke  issues  from  the  oven  it 
is  too  hot — if  you  do  not  hear  a  gentle  sputtering  increase  the  tem- 
perature. The  time  required  for  roasting  depends  upon  the  thickness 
of  the  roast ;  fifteen  minutes  is  allowed  for  each  inch  in  thickness ;  a 
roast  four  inches  in  thickness  will  cook  rare  in  one  hour;  measure 
across  the  thickest  part  of  a  roast.  A  rump  roast  is  seared  in  the 
same  way  and  placed  upon  a  rack  in  a  hot  oven ;  allow  fifteen  min- 
utes to  the  pound. 

YORKSHIRE  PUDDING. 

Two-thirds  of  a  cupful  of  flour,        One  pint  of  milk, 
Three  eggs,  One  teaspoonful  of  salt. 

Sift  the  flour  and  measure ;  add  the  salt ;  separate  the  eggs  and  add 
the  yolks,  unbeaten,  to  the  flour ;  add  a  little  of  the  milk  and  mix  to 
a  smooth  paste ;  add  the  rest  of  the  milk  gradually ;  beat  whites  of 
the  eggs  to  a  stiff  froth  and  stir  into  the  batter ;  pour  into  the  roast- 
ing pan  forty-five  minutes  before  the  roast  is  cooked ;  serve  hot  with 
the  roast  of  beef;  if  the  roast  is  very  fat  pour  some  of  the  fat  from 
the  pan  before  putting  in  the  pudding. 

BRAISED  BEEF  OR  POT  ROAST. 

Six  or  eight  pounds  chuck  roast  or  a  piece  of  the  rump ;  trim  and 
rub  with  pepper  and  salt ;  cut  a  large  onion  into  dice  and  brown  in 
salt  pork  fat ;  put  the  roast  into  a  braising  pan ;  pour  over  it  one 
quart  of  boiling  water;  add  the  onion;  cover  closely  and  cook  in  a 
moderate  oven  about  four  hours,  turning  after  two  hours,  and  add 
more  water  as  it  evaporates,  so  as  to  have  three  cups  of  gravy ;  when 
tender  take  up  the  meat;  skim  off  the  fat  from  the  gravy  and  thicken 
with  a  tablespoonful  or  flour  wet  in  a  little  cold  water  and  strained 
into  the  gravy ;  season  with  pepper  and  salt  and  a  little  lemon  juice. 

VEAL  HEART. 

Remove  the  tough  membranes  and  soak  in  cold  water  and  salt  one 
hour ;  wipe  and  stuff  with  stale  bread  crumbs  seasoned  with  salt  and 
pepper  and  moistened  with  melted  butter;  rub  the  heart  with  salt, 
pepper  and  dredge  with  flour;  fry  brown  in  a  pan  with  a  little  fat 
salt  pork ;  place  in  braising  kettle ;  add  one  pint  of  water,  one  tea- 
spoonful  of  minced  onion ;  sprig  of  parsley,  three  cloves,  three  pepper 
corns,  one  small  carrot  cut  fine ;  cover  tightly  and  cook  two  hours  in 
a  moderately  hot  oven ;  turn  three  or  four  times  while  cooking. 


24  PRACTICAL    COOK    BOOK 

ROAST  LAMB   OR  MUTTON. 

Remove  the  skin  from  a  leg  of  lamb  or  mutton;  sear  the  cut  sur- 
faces on  a  hot  griddle ;  place  on  a  rack  in  a  roasting  pan  in  a  hot 
oven.  A  leg  of  lamb  will  roast  in  one  hour  and  a  quarter,  while  it 
requires  one  hour  and  three-quarters  to  roast  a  medium-sized  leg 
of  mutton. 

ROAST  VEAL. 

Veal  being  a  dry  meat,  requires  basting  to  keep  it  moist  and  to 
enrichen  it;  rub  the  veal  with  sugar,  salt  and  pepper,  using  one-half 
as  much  sugar  as  salt ;  place  upon  rack  in  roasting  pan  and  let  cook 
in  a  hot  oven  until  nicely  browned,  then  baste  with  a  thin  gravy 
made  from  one  tablespoonful  of  butter,  one  of  flour  and  two  cupfuls 
of  stock  or  water;  season  with  pepper  and  salt;  baste  every  fifteen 
minutes ;  veal  requires  longer  cooking  than  either  beef  or  mutton ; 
a  five-pound  roast  will  cook  in  two  and  one-half  hours. 

PORK. 

Fresh  pork  is  seasoned  with  pepper,  salt  and  sugar.  Roast  and 
baste  the  same  as  veal. 


Poultry  and  Game 


TO  DRAW  POULTRY. 

All  poultry  should  be  dressed  as  soon  as  killed;  the  feathers  come 
out  more  easily  while  the  fowl  is  warm;  strip  them  off  toward  the 
head ;  remove  the  pin-feathers  with  a  knife ;  singe  the  hairs  by  hold- 
ing it  over  the  gas  jet  or  a  piece  of  lighted  paper ;  cut  off  the  head ; 
turn  the  skin  back  and  cut  off  the  neck  close  to  the  body ;  remove 
the  windpipe  and  crop ;  to  remove  the  feet,  cut  the  skin  just  below 
the  leg  joint;  break  the  joint;  with  a  skewer  pull  out  the  tendons; 
cut  away  the  oil  bag  in  the  tail ;  make  an  incision  under  the  side  bone 
near  the  tail  large  enough  to  insert  two  fingers;  slip  the  fingers 
around  the  entrails;  separating  the  membrane;  when  everything  is 
loosened,  get  the  fingers  around  the  heart  and  pull  out  the  entrails ; 
then  take  out  the  lungs  and  kidneys;  when  everything  is  removed 
hold  the  fowl  under  the  faucet  and  rinse  well,  then  wipe  dry. 

TO   CLEAN  GIBLETS. 

Remove  the  outside  sack  from  the  heart ;  cut  open  and  press  out 
the  clot  of  blood ;  cut  off  the  gall  bladder  from  the  liver,  being  care- 
ful not  to  break  it,  and  cut  away  any  discolored  part  of  the  liver; 


POULTRY  AND  GAME  25 

open  the  thick  part  of  the  gizzard  and  take  out  the  inner  sack  with- 
out breaking;  wash  giblets  and  put  into  cold  water;  simmer  until 
tender ;  cook  the  neck  with  the  giblets. 

TO   TRUSS  POULTRY. 

Draw  the  thighs  up  close  to  the  body  and  pass  a  skewer  through 
the  thigh  and  into  the  body  and  out  through  the  other  thigh;  pass 
another  skewer  through  the  wings,  fastening  them  close  to  the 
body ;  fold  the  skin  at  the  neck  over  and  pin  it  to  the  back  with  a 
skewer;  cross  the  legs  over  the  tail  and  tie  with  a  stout  twine,  leav- 
ing two  long  ends ;  pass  the  twine  around  the  tail,  bring  it  up,  cross- 
ing in  front  and  passing  around  the  skewer  in  the  thighs;  cross  in 
the  back  and  fasten  around  the  skewer  through  the  wings  and  tie 
firmly. 

ROAST  TURKEY. 

Singe,  draw,  wash  and  wipe ;  stuff  the  body  and  neck  with  stale 
bread  crumbs  moistened  with  melted  butter  and  seasoned  with 
pepper,  salt  and  celery  salt;  truss  and  rub  with  butter;  lay  the 
turkey,  breast  down,  on  the  rack  in  the  roasting  pan ;  put  into  a  hot 
oven  and  cook  until  the  back  of  the  turkey  is  nicely  browned,  then 
turn  it  over  and  brown  breast;  pour  one  pint  of  water  into  the  pan 
after  the  turkey  is  browned;  baste  every  fifteen  minutes,  or  when- 
ever the  skin  becomes  very  dry ;  allow  about  twenty -five  minutes  to 
the  pound  for  roasting;  if  the  turkey  browns  too  rapidly  cover  the 
breast  with  a  heavy  paper  well  buttered.  Oysters  or  chopped  celery 
may  be  added  to  the  stuffing  if  desired. 

ROAST  CHICKEN. 

Prepare  the  same  as  roast  turkey ;  allow  twenty  minutes  to  the 
pound  for  roasting. 

ROAST  DUCK. 

Many  people  prefer  young  ducks  served  rare ;  when  so  liked,  they 
are  not  stuffed. 

Pick,  singe,  draw  and  wash  the  duck;  wipe,  truss  and  dredge  with 
salt,  pepper  and  Hour;  roast  in  a  hot  oven  about  thirty  minutes. 
Full-grown  domestic  ducks  should  be  roasted  about  one  hour  and 
basted  every  ten  minutes.  Make  a  giblet  gravy  and  serve  with  a 
grape  or  currant  jelly. 

Ducks  and  geese  have  a  strong  flavor,  and  are  improved  by  stuff- 
ing the  body  with  apples  or  onions  or  coarse  bits  of  celery,  which 
absorb  the  flavor  and  should  not  be  eaten. 


26  PRACTICAL    COOK    BOOK 

ROAST  WILD   DUCK. 

Nearly  all  wild  ducks  have  a  strong  or  fishy  flavor.  To  lessen 
this  flavor  put  an  onion  cut  in  two  into  the  body  of  the  bird,  and  let 
stand  some  hours  before  cooking. 

Clean  the  same  as  poultry  and  wipe  both  inside  and  out  with  a 
damp  towel ;  tuck  back  the  wings  and  truss  the  legs  close  to  the 
body ;  rub  with  salt,  pepper,  butter  and  flour ;  place  in  a  baking  pan 
and  add  one  cup  of  boiling  water;  roast  twenty-five  to  thirty-five 
minutes  in  a  hot  oven,  basting  occasionally  with  butter;  serve  very 
hot,  with  slices  of  lemon  or  currant  jelly. 


Frying 


Frying  is  cooking  in  hot  fat  deep  enough  to  entirely  cover  the 
articles  to  be  cooked.  When  food  is  properly  fried  the  fat  is  hot 
enough  to  instantly  sear  the  outer  surface  and  thus  prevent  it  soak- 
ing into  the  food.  All  food  to  be  fried  should  be  thoroughly  dried ; 
if  water  should  drop  into  the  hot  fat  it  would  cause  the  fat  to  boil 
over,  and  there  is  danger  of  it  taking  fire  and  causing  great  trouble. 
Pood  that  does  not  contain  sufficient  albumen  to  form  a  coating  on 
the  outside  as  soon  as  immersed  into  the  hot  fat  should  be  rolled  in 
crumbs,  then  in  egg  and  again  in  crumbs  to  form  a  grease-proof 
covering.  A  frying-basket,  or  a  wire  basket  with  a  long  handle,  is 
very  convenient  for  frying  purposes.  In  many  cook  books  we  read, 
''heat  the  fat  smoking  hot."  That  depends  entirely  upon  the  kind 
of  fat  you  are  using ;  lard  will  smoke  at  a  much  lower  temperature 
than  oil.  When  fat  smokes  it  loses  some  of  its  browning  properties ; 
never  let  fat  heat  without  putting  a  small  piece  of  raw  potato  into 
it.  As  soon  as  the  potato  begins  to  brown  drop  in  a  fresh  piece  of 
potato ;  if  it  browns  in  one  minute  the  fat  is  hot  enough  to  fry 
potatoes  and  dough  mixtures.  For  such  food  as  we  roll  in  bread 
crumbs  and  egg  the  fat  should  be  hot  enough  to  brown  a  bit  of  bread 
in  forty  seconds. 

The  best  fat  for  frying  purposes  is  a  mixture  of  beef  suet  and  oil, 
as  both  these  fats  can  be  heated  to  a  much  higher  temperature  with- 
out smoking  than  lard.  Olive  oil  is  the  purest  fat  for  frying,  but  is 
too  expensive  for  general  use. 

For  frying  the  same  fat  can  be  used  several  times  if  properly  cared 
for.  The  most  delicate  croquettes  can  be  fried  in  the  same  fat  with 
fish  and  not  be  marred  in  flavor.  When  frying  several  different 
kinds  of  food  at  the  same  time,  begin  with  potatoes,  then  dough  mix- 
tures and  lastlv  articles  rolled  in  crumbs. 


FRYING  27 

When  finished  with  the  fat  drop  three  or  four  slices  of  raw  potato 
into  it ;  cool  slightly,  and  strain  through  a  fine  strainer  or  a  strainer 
cloth. 

FRENCH    FRIED    POTATOES. 

Pare  the  potatoes  and  cut  in  strips  one-half  inch  in  thickness;  let 
stand  in  cold  water  one  hour;  heat  the  fat  hot  enough  to  brown  a 
thin  slice  of  potato  in  one  minute ;  wipe  the  potatoes ;  put  into  the 
frying  basket  and  lower  into  the  hot  fat ;  do  not  put  a  large  quantity 
of  potatoes  in  at  one  time,  as  they  will  lower  the  temperature  of  the 
fat  and  the  potatoes  will  be  soggy  and  greasy.  When  the  potatoes 
are  nicely  browned  lift  from  the  fat  and  shake  free  from  grease; 
turn  onto  a  piece  of  cheese  cloth  to  absorb  the  fat ;  dust  lightly  with 
salt,  and  serve  immediately.  French  fried  potatoes  should  be  crisp 
and  mealy.  If  they  stand  they  become  soggy. 

SARATOGA    CHIPS. 

Pare  the  potatoes  and  slice  very  thin ;  let  them  stand  in  cold  water 
two  or  three  hours ;  wipe  dry ;  fry  in  fat  hot  enough  to  brown  in  one 
minute ;  when  nicely  browned  remove  the  basket  and  shake  well ; 
turn  chips  onto  cheese  cloth  or  soft  paper ;  dust  well  with  salt. 

LAMB   CHOPS  BREADED. 

Trim  the  chops  and  remove  the  skin ;  season  with  salt  and  pepper ; 
roll  in  fine  bread  crumbs ;  dip  in  beaten  egg  and  roll  again  in  bread 
crumbs ;  fry  in  hot  fat.  For  a  chop  one  inch  in  thickness  it  will  re- 
quire six  minutes  to  cook  rare  and  from  eight  to  ten  to  cook  well 
done. 

Note. — One  tablespoonful  of  water  added  to  beaten  egg  makes  a 
more  elastic  coating  for  fried  food. 

FRIED    CHICKEN. 

Cut  the  chicken  into  ten  pieces ;  season  with  pepper  and  salt ;  roll 

in  fine  bread  crumbs;  dip  in  beaten  egg;  roll  in  crumbs,  and  fry  in 

fat  hot  enough  to  brown  a  piece  of  bread  in  one  minute.  A  young 

chicken  will  cook  in  ten  minutes.    Serve  with  sauce  tartare  or  cream 

-sauce;  garnish  the  dish  with  sprigs  of  parsley. 

Note. — For  fried  fish,  see  article  on  Fish. 

CROQUETTES. 

In  making  croquettes  the  material  must  be  chopped  fine,  well 
mixed,  and  seasoned  delicately.  The  shaping  of  croquettes  can 
readily  be  acquired  by  a  little  practice  and  care.  They  are  formed 
into  cone,  ball  and  cylindrical  shapes. 


9g  PRACTICAL    COOK    BOOK 

To  Shape. — Take  a  tablespoonful  of  the  mixture,  roll  gently  be- 
tween the  hands  into  a  ball;  have  a  board  well  sprinkled  with  fine 
dry  bread  crumbs  and  roll  the  croquette  very  gently  on  this  into 
shape ;  dip  into  beaten  egg,  to  which  one  tablespoonful  of  water  has 
been  added;  water  added  to  the  egg  makes  a  more  elastic  coating 
than  egg  alone ;  after  dipping  the  croquette  into  the  egg  roll  it  again 
in  the  bread  crumbs  and  then  fry  in  fat  hot  enough  to  brown  a  piece 
of  bread  in  forty  seconds ;  cook  until  nicely  browned — it  will  re- 
quire about  two  minutes;  shake  free  from  fat  and  lay  on  cheese 
cloth  or  soft  brown  paper. 

CHICKEN   CROQUETTES. 

One    pint    of    cooked    chicken,  One  teaspoonful  of  minced  parsley. 

chopped  fine,  Pepper  and  salt  to  taste, 

One  tablespoonful  of  butter.  One  teaspoonful  of  lemon  juice. 

Two  tablespoonfuls  of  flour,  One  teaspoonful  of  minced  onion. 
One  cupful  of  cream, 

Cook  together  the  butter  and  flour;  add  the  cream,  and  stir  con- 
stantly until  it  thickens;  season  the  chicken  with  pepper,  salt,  onion, 
lemon  juice  and  parsley ;  add  to  the  white  sauce  and  mix  thoroughly ; 
spread  on  a  buttered  plate  and  set  away  to  cool;  when  cold  shape 
into  croquettes;  roll  in  bread  crumbs,  dip  in  egg,  and  roll  again  in 
crumbs,  and  fry  in  hot  fat;  drain  on  cheese  cloth,  and  serve  gar- 
nished with  lemon  points  and  sprigs  of  parsley. 

SWEETBREAD    CROQUETTES. 

Two  sweetbreads,  One  cup  of  cream, 

One  tablespoonful  of  butter,  One  teaspoonful  of  lemon  juice. 

Two  tablespoonfuls  of  flour,  Pepper  and  salt  to  taste. 

Cover  the  sweetbreads  with  cold  water  and  salt ;  let  stand  two  or 
three  hours;  cover  with  boiling  water;  add  lemon  juice  and  cook 
until  tender;  remove  the  tubes  and  membranes,  and,  with  a  silver 
fork,  separate  into  small  pieces ;  cook  together  the  butter  and  flour ; 
add  the  cream  or  rich  milk  and  cook  until  thickened ;  add  the  sweet- 
breads; season  to  taste;  spread  on  a  buttered  plate  and  set  aside  to 
cool ;  shape  into  croquettes ;  roll  in  fine  bread  crumbs ;  dip  in  egg 
and  roll  in  crumbs  again ;  fry  in  hot  fat  until  nicely  browned. 

ROYAL  CROQUETTES. 

Royal  croquettes  are  made  by  using  half  chicken  and  half  sweet- 
breads. 

POTATO  CROQUETTES. 

Six  medium-sized  potatoes,  Whites  of  two  eggs, 

One  tablespoonful  of  butter,  One     tablespoonful     of    minced 

Salt  and  pepper  to  taste,  parsley. 

Two-thirds  of  a  cupful  of  milk, 


FRYING-  29 

Pare,  boil  and  mash  potatoes ;  add  the  butter,  milk  and  seasonings ; 
let  cool  slightly,  then  shape ;  roll  in  crumbs,  egg  and  crumbs,  and  fry. 

RICE  CROQUETTES. 

One    and    one-half    cupfuls  of         Half  a  teaspoonful  of  salt, 

boiled   rice,  Two  eggs, 

Three-fourths    of    a    cupful  of         One  tablespoonful  of  sugar, 

milk,  One  tablespoonful  of  butter. 

Cover  the  rice  with  the  milk ;  add  the  sugar,  butter  and  salt ;  let 
boil  three  minutes ;  add  the  eggs,  well  beaten,  and  cook  one  minute ; 
set  aside  to  cool ;  when  cold,  shape,  roll  in  crumbs,  egg  and  crumbs ; 
fry  and  serve  very  hot. 

OTHER   CROQUETTES. 

Mutton,  veal,  lamb,  beef  or  any  kind  of  cooked  meat  or  fish  may  be 
substituted  in  place  of  chicken,  and  prepared  in  the  same  way;  or. 
take  one  cupful  of  finely  chopped  meat  and  add  to  it  one-half  cupful 
of  stale  bread  crumbs;  moisten  with  one-third  cupful  of  cream  and 
one  egg ;  season  with  pepper,  salt  and  a  little  onion  juice ;  drop  by 
spoonful  into  hot  fat;  fry  until  nicely  browned. 

TIMBALES. 

One-half  cupful  of  flour,  One  egg, 

One-half  cupful  of  milk,  One-fourth   teaspoonful  of   salt. 

Put  the  ingredients  together  in  a  bowl  and  beat  with  Dover  egg- 
beater  until  smooth;  heat  timbal  iron  in  hot  fat  (the  fat  should  be 
hot  enough  to  brown  a  piece  of  potato  in  one  minute)  ;  dip  hot  iron 
in  batter ;  return  to  the  fat  and  cook  until  nicely  browned ;  drain  on 
soft  paper. 

FRITTER  BATTER. 

One  cupful  of  flour,  One  saltspoonful  of  salt, 

Two  tablespoonfuls  of  sugar,  One  egg, 

One   teaspoonful   of  baking  pow-  One-third  of  a  cupful  of  milk, 
der, 

Mix  the  flour,  sugar,  salt  and  baking-powder  together;  add  the 
egg,  beaten  light,  and  the  milk;  beat  until  light  and  smooth;  drop 
by  spoonful  into  very  hot  fat;  sprinkle  with  sugar,  and  serve  with 
maple  syrup  or  lemon  sauce. 

APPLE   FRITTERS. 

Pare  and  core  two  large  tart  apples-;  cut  into  slices  about  one- 
third  of  an  inch  in  thickness;  drop  into  the  fritter  batter  and  fry 
about  five  or  six  minutes  in  very  hot  deep  fat ;  serve  hot  with  lemon 
sauce. 


30  PRACTICAL    COOK    BOOK 

FRUIT  FRITTERS. 

Bannas,  oranges,  pineapple,  peaches,  etc.,  are  used  for  fritters; 
cut  into  small  pieces  or  slices  and  add  to  the  fritter  batter;  fry  in 
deep  fat  heated  very  hot. 

CHICKEN  FRITTERS. 

Cut  cold  boiled  or  roast  chicken  into  small  pieces ;  season  with  salt, 
pepper  and  a  tablespoonful  of  lemon  juice  for  each  pint  of  chicken ; 
make  a  batter  as  for  "Batter  Fritters,"  omitting  the  sugar;  stir  the 
chicken  into  the  batter;  drop  by  spoonful  into  very  hot  fat;  drain 
and  serve  immediately;  any  tender  meat  may  be  substituted  for 
chicken. 

OYSTER  FRITTERS. 

Prepare  the  fritter  batter,  omitting  the  sugar;  for  large  oysters 
drain  and  dip  into  the  batter,  and  fry  in  very  hot  fat ;  if  the  oysters 
are  small  drain  and  add  one  cupful  of  oysters  to  one  cupful  of  bat- 
ter ;  drop  by  spoonfuls  in  hot  fat  and  fry  until  nicely  browned ;  drain 
on  cheese  cloth  or  soft  paper,  and  serve  hot. 

FRIED  MUSH. 

Cut  cold  mush  into  slices  three-quarters  of  an  inch  in  thickness; 
roll  in  cornmeal  and  flour  (equal  parts)  ;  dip  in  beaten  egg,  to  which 
one  tablespoonful  of  cold  water  has  been  added;  roll  in  cornmeal 
and  flour  and  fry  in  hot  fat;  drain  on  cheese  cloth  and  serve  hot. 

CHEESE   BALLS. 

One    and    one-half    cupfuls    of         Dash  of  cayenne  pepper, 

grated  cheese,  Whites  of  three  eggs. 

One-fourth  teaspoonful  of  salt, 

Beat  the  eggs  until  stiff ;  add  the  salt,  pepper  and  grated  cheese ; 
shape  into  small  balls  about  the  size  of  a  walnut ;  roll  in  fine  bread 
crumbs,  then  in  beaten  egg  and  again  in  bread  crumbs ;  fry  in  hot 
fat,  and  serve  with  salad. 

V 

CRULLERS. 

One-fourth  of  a  cupful  of  butter,  Two  eggs, 

One  cupful  of  sugar,  Two  teaspoonfuls  of  baking  pow- 

Two  cupfuls  of  flour,  der, 

One-half  level   teaspoonful   of  One  cupful  of  milk, 

nutmeg,  Three  drops  of  almond  extract. 

Cream  the  butter;  add  the  sugar  and  egg  yolks  and  cream  to- 
gether; add  the  flour  and  milk  alternately;  sift  the  baking-powder 
and  nutmeg  with  the  flour;  beat  the  whites  of  the  eggs  stiff  and  add 


FBYING  31 

to  the  mixture ;  then  add  the  flavoring ;  roll  very  thin  ;  cut  into  shape ; 
fry  in  deep  fat  heated  very  hot;  cook  until  nicely  browned;  roll  in 
powdered  sugar  and  cinnamon. 

DOUGHNUTS. 

One  cupful  of  sugar,  Two  teaspoonfuls  of  cream  tartar, 

One  egg,  One  cupful  of  sweet  milk, 

One-half  teaspoonful  of  ginger,  One  teaspoonful  of  soda, 

Grating  of  nutmeg,  One  tablespoonful  of  melted  but- 
Enough  flour  to  make  a  dough,  ter. 

Beat  the  eggs;  add  the  sugar,  and  beat  together;  mix  the  cream 
tartar  with  one  cupful  of  flour  and  add  to  the  egg  and  sugar;  dis- 
solve the  soda  in  the  milk,  and  add  gradually  to  the  egg  and  sugar ; 
add  the  butter,  mix  the  ginger  and  nutmeg  with  the  flour  and  add 
enough  to  make  a  soft  dough ;  let  stand  over  night,  or  several  hours, 
before  frying ;  roll  a  piece  of  the  dough  into  a  sheet  half  an  inch  in 
thickness ;  cut  into  shape  and  fry  in  deep  fat ;  cut  all  the  doughnuts 
before  frying,  as  the  frying  will  require  your  full  attention ;  the  fat 
should  be  hot  enough  to  brown  a  piece  of  potato  in  one  minute. 


Sauteing  is  cooking  food  in  a  small  quantity  of  fat.  Butter,  when 
clarified,  is  the  most  satisfactory  for  some  things,  as  it  browns  nicely 
and  gives  a  delicious  flavor  to  the  food,  but  lard  or  drippings  may  be 
used. 

CLARIFIED   BUTTER. 

To  clarify  butter,  let  it  boil  gently  for  about  a  minute — the  salt 
will  settle  to  the  bottom;  the  scum  which  rises  to  the  top  should  be 
skimmed  off,  leaving  the  oil  clear. 

MUSH. 

Cut  cold  mush  into  thin  slices;  cook  on  a  griddle  buttered  with 
clarified  butter  until  nicely  browned. 

FRIED   APPLES. 

Cut  tart  apples  in  thin  slices;  dust  lightly  with  flour,  and  fry  in 
clarified  butter  until  nicely  browned;  serve  with  liver,  breakfast 
bacon  or  pork  chops. 

VEAL   CUTLETS. 

Rub  the  chops  with  salt,  sugar  and  pepper ;  dredge  with  flour ;  heat 
one  tablespoonful  of  clarified  butter  or  drippings  in  the  spider; 
brown  the  chops  nicely  on  both  sides;  add  two  tablespoonfuls  of 


32  PRACTICAL    COOK    BOOK 

water ;  cover  the  spider  closely  and  let  simmer  ten  minutes ;  serve  on 
a  hot  platter;  add  one-fourth  of  a  cupful  of  sweet  milk  to  the  gravy 
in  the  spider,  and  serve  with  the  chops. 

PORK   CHOPS. 

Season  and  cook  the  same  as  veal  cutlets ;  veal  and  pork  require 
long  and  thorough  cooking. 

HAMBURG   STEAKS. 

One  pound  of  round  steak  chopped  very  fine ;  one  tablespoonful  of 
minced  onion ;  pepper  and  salt  to  taste ;  mix  the  meat  and  seasonings 
thoroughly  together ;  shape  into  cakes  about  three-fourths  of  an  inch 
in  thickness ;  grease  the  griddle  or  spider  well ;  brown  nicely  on  both 
sides ;  cook  about  five  minutes,  and  serve. 

CALF'S  LIVER. 

Cut  in  slices  one-half  inch  in  thickness ;  dust  with  pepper  and  salt 
and  roll  in  flour ;  cook  in  bacon  fat  until  nicely  browned ;  serve  with 
breakfast  bacon  or  fried  apples,  or  cover  the  liver  with  boiling  water 
and  let  stand  five  minutes ;  season  with  pepper  and  salt ;  roll  in  flour 
and  frv  in  bacon  fat  or  clarified  butter. 


Salads 

Salads,  to  be  palatable,  should  always  be  crisp  and  fresh  and 
served  icy  cold.  It  is  upon  its  crispness  and  the  proper  mingling  and 
selection  of  ingredients  that  its  success  depends;  when  lettuce  is  to 
be  used  it  must  be  washed  carefully,  taking  care  not  to  break  the 
leaves.  The  large  dark  leaves  are  not  nice  for  salad.  Of  celery  only 
the  white  crisp  parts  are  used,  the  green,  tough  parts  being  utilized 
for  soups  and  stews.  All  fresh  vegetables  to  be  used  for  salads 
should  stand  in  ice  water  until  just  before  serving  time.  Vegetable 
salads  are  served  after  the  meat  course  at  dinner — a  rich  salad,  such 
as  lobster,  chicken,  sweetbread,  etc.,  is  out  of  place  at  a  heavy  meal. 
These  latter  are  best  served  at  lunches  or  suppers.  In  arranging  a 
salad  on  a  dish  or  in  a  bowl,  handle  it  very  gently;  do  not  press  it 
into  form.  The  garnishings  should  be  of  the  freshest  and  crispest 
kind. 


SALADS  ;^:> 

MAYONNAISE  DRESSING. 

Yolks  of  two  eggs,  One  level  teaspoonful  of  salt, 

One  level  teaspoonful  of  sugar,  One  pint  of  olive  oil, 

One-half  level  teaspoouful  of  dry  Juice   of   one   lemon, 

mustard,  Two  tablespoonfuls  of  vinegar. 

When  making  mayonnaise,  have  utensils  and  ingredients  very 
cold :  a  Dover  egg-beater  or  a  fork  may  be  used ;  beat  the  yolks  of 
the  eggs  until  very  creamy ;  add  the  seasonings  and  beat  again ;  then 
add  the  oil  very  slowly  until  the  mixture  thickens ;  when  it  gets  too 
thick  to  beat  add  one  tablespoonful  of  lemon  juice  or  vinegar ;  then 
more  oil  until  it  again  thickens,  then  more  lemon  or  vinegar,  and  con- 
tinue until  the  full  amount  is  used.  A  cup  of  whipped  cream  added 
to  the  dressing-  just  before  using  improves  the  flavor;  the  whipped 
whites  of  the  eggs  added  will  increase  the  bulk. 

FRENCH  DRESSING. 

One  tablespoonful  of  sharp  vine-     One-fourth  of  a  teaspoonful  of  salt, 

gar,  One-half  saltspoonful  of  pepper. 

Three  tablespoonfuls  of  olive  oil, 

Mix  the  vinegar,  salt,  pepper  and  oil  together  and  beat  with  a  fork 
until  the  oil  and  vinegar  unite.  This  dressing  may  be  made  at  the 
table,  and  the  salad  dressed  just  before  serving. 

COOKED    MAYONNAISE    DRESSING. 

Four    egg   yolks    and    one    whole     Six  tablespoonfuls  of  vinegar, 

egg,  One  generous  teaspoonful  of  butter. 

Heat  the  vinegar  scalding  hot ;  beat  the  eggs  until  creamy ;  pour 
the  hot  vinegar  over  the  beaten  eggs ;  cook  over  boiling  water,  stir- 
ring constantly  until  it  thickens,  then  add  the  butter ;  season  accord- 
ing to  the  salad  to  be  served. 

CREAM   DRESSING. 

One  tablespoonful  of  butter,  One  cupful  of  rich  milk, 

Two  tablespoonfuls  of  flour,  Four  tablespoonfuls  of  vinegar  or 

One-half  of  a  cupful  of-  cream,  lemon  juice. 

Melt  the  butter;  add  flour  and -cook  together;  add  milk  and  stir 
until  thickened ;  add  gradually  the  vinegar  and  when  cold  stir  in 
the  cream. 

CHICKEN   SALAD. 

Remove  the  skin  and  bone  from  a  cold  boiled  or  roast  chicken;  cut 
into  half-inch  dice ;  to  one  quart  of  diced  chicken  add  two  table- 
spoonfuls  of  lemon  juice,  one-half  teaspoonful  of  salt  and  one-half 
saltspoonful  of  pepper;  let  stand  in  a  cold  place;  cut  into  half-inch 
dice  enough  tender  white  celery  to  make  three  cupfuls ;  mix  the 


34  PRACTICAL    COOK    BOOK 

chicken  and  celery  together;  moisten  with  mayonnaise  dressing:  add 
one-half  cupful  of  whipped  cream;  arrange  in  salad  bowl;  garnish 
the  dish  with  crisp  bits  of  celery  or  white  celery  leaves. 

Equal  parts  of  chicken  and  sweetbread,  or  chicken  and  veal  mixed 
with  celery  make  a  nice  salad. 

SWEETBREAD   SALAD. 

Cover  the  sweetbread  with  cold  water ;  add  one  teaspooiif ul  of  salt 
and  stand  two  or  three  hours ;  drain ;  cover  with  boiling  water :  add 
one  teaspoonful  of  lemon  juice ;  cook  until  tender ;  drain ;  drop  into 
cold  water  and  let  stand  until  cold ;  remove  the  membranes  and  pull 
apart  with  a  silver  fork  into  small  pieces ;  mix  two  cupfuls  of  sweet- 
breads, two  tablespoonfuls  of  vinegar,  one-half  teaspoonful  of  salt 
and  half  a  saltspoonful  of  pepper  together;  let  stand  on  the  ice  for 
one  hour ;  cut  cucumbers  into  dice  enough  to  make  two  cupfuls ;  let 
stand  in  ice  water  one  hour;  mix  with  sweetbreads  and  moisten  with 
mayonnaise ;  serve  immediately. 

LOBSTER  SALAD. 

Cut  the  lobster  into  dice ;  season  with  salt,  pepper  and  lemon  juice. 
the  same  as  chicken ;  let  stand  an  hour ;  separate  and  wash  carefully 
the  leaves  from  a  crisp  head  of  lettuce ;  let  stand  in  ice  water  for  half 
an  hour ;  at  serving  time  shake  free  from  water ;  arrange  two  or 
three  leaves  together  in  the  form  of  a  nest,  and  arrange  the  nests  on 
a  large  dish  or  individual  dishes;  season  the  mayonnaise  to  taste  with 
a  mixture  of  one  teaspoonful  of  mustard,  one  teaspoonful  of  salt  and 
a  fourth  of  a  teaspoonful  of  mixed  pepper ;  mix  one-half  the  dressing 
with  the  lobster ;  put  a  tablespoonful  into  each  shell  and  a  teaspoon- 
ful of  dressing  on  top. 

Another  way  of  serving  lobster  salad  is  to  tear  the  lettuce  into 
small  pieces  and  mix  with  the  lobster,  using  one-third  as  much 
lettuce  as  lobster,  garnishing  the  dish  with  the  whole  leaves. 

SHRIMP   SALAD. 

Prepare  and  serve  shrimps  the  same  as  lobster;  the  shrimps  may 
be  left  whole  or  cut  into  small  pieces. 

Crab  salad  is  also  prepared  in  the  same  way. 

FISH  SALADS. 

All  kinds  of  cold  cooked  fish  can  be  used  for  salads.  Dress  with  a 
French  or  mayonnaise  dressing,  season  to  taste,  and  serve  on  lettuce 
leaves. 


SALADS  ;};-) 

MEAT   SALAD. 

One  pint  of  cold  meat  cut  in  thin  slices  and  then  cut  into  small 
pieces ;  to  the  French  dressing  add  one  tablespoonful  of  minced  pars- 
ley and  one  teaspoonful  of  onion  juice ;  put  a  layer  of  meat  in  the 
salad  bowl ;  pour  orj  some  dressing,  another  layer  of  meat,  and  so  on 
until  all  the  meat  and  dressing  is  used;  let  stand  on  the  ice  two 
hours;  garnish  the  dish  with  sprigs  of  parsley,  and  serve.  Any  kind 
of  tender  meat  may  be  used. 

EGG   SALAD. 

Boil  four  eggs  twenty  minutes ;  put  into  cold  water ;  when  cold 
remove  shells  and  cut  into  halves,  lengthwise;  remove  the  yolks, 
taking  care  not  to  break  the  whites;  mash  the  yolks;  moisten  with 
mayonnaise  dressing ;  add  one  tablespoonful  of  finely  chopped  olives ; 
put  the  mixture  back  into  the  whites,  and  serve  on  a  bed  of  lettuce 
leaves. 

CUCUMBER    SALAD. 

Cut  about  an  inch  off  the  blossom  end  of  a  cucumber;  pare  and 
cut  in  very  thin  slices ;  let  stand  in  cold  water  until  very  crisp ;  serve 
with  a  French  dressing. 

TOMATO    SALAD. 

Drop  six  medium-sized  tomatoes  into  boiling  water ;  let  stand  two 
or  three  minutes ;  remove  the  skin ;  cut  off  about  one-fourth  of  each 
tomato;  with  a  sharp  knife  cut  the  pulp  loose  from  the  sides  and 
scoop  out  the  center ;  fill  each  shell  with  chipped  ice  and  stand  in  the 
refrigerator  for  two  or  three  hours;  cut  pulp  and  the  upper  part  of 
the  tomato  into  dice ;  add  equal  parts  of  finely  cut  celery ;  moisten 
with  mayonnaise ;  fill  the  tomato  cups  with  the  salad  and  set  on  a 
lettuce  leaf,  or  garnish  the  plate  with  nasturtium  leaves. 

Tomato  salad  may  also  be  served  without  the  cups. 

POTATO    SALAD. 

Six  modium-sized  potatoes,  One  teaspoonful  of  dry  mustard. 

Four   tablespoonfuls   of   cooked  Two  teaspoonfuls  of  salt, 

mayonnaise,  One-fourth   of   a   teaspoonful    of 
<>:ie     tablespoonful     of     minced  white  pepper, 

parsley,  Dash  of  cayenne. 

One     tablespoonful     of     minced  Sweet  cream. 

onion, 

Pare  and  cover  the  potatoes  with  boiling  water  ;  add  one  teaspoonful 
of  salt ;  boil  slowly  until  tender ;  drain ;  remove  the  cover  and  shake 
over  the  fire  until  the  potatoes  are  dry ;  when  cool  enough  to  handle 
cut  into  thin  slices;  mix  the  pepper,  salt  and  mustard  together;  add 


36  PRACTICAL    COOK    BOOK 

to  the  cooked  mayonnaise  and  mix  until  smooth,  then  add  onion  and 
parsley ;  slowly  add  sweet  cream  enough  to  make  it  the  consistency 
of  thin  cream ;  put  a  layer  of  potatoes  in  the  salad  bowl ;  cover  with 
the  dressing,  then  another  layer  of  potatoes  and  more  dressing  until 
the  bowl  is  filled ;  pour  the  remainder  of  the  dressing  over  the 
potatoes  and  set  in  a  cold  place  for  two  or  three  hours;  garnish  with 
parsley. 

BEET  SALAD. 

Boil  beets ;  remove  skins  and  cut  -into  dice ;  season  with  salt  and 
pepper;  mix  with  cream  dressing;  garnish  with  sprigs  of  parsley,  and 
serve. 

ASPARAGUS  SALAD. 

Cook  three  bunches  of  asparagus  in  boiling  salted  water  until  ten- 
der ;  when  cold  cut  off  the  tender  parts ;  mix  with  a  cream  dressing, 
seasoned  with  pepper  and  salt,  or  serve  six  stalks  with  one  teaspoon- 
ful  of  mayonnaise  to  each  person. 

CABBAGE   SALAD. 

One  small  head  of  cabbage,  One-half  of  a  teaspoonful  of  salt, 

One-half  of  a  cupful  of  cooked  One-half  of  a  saltspoonf ul  of  pepper, 

mayonnaise  dressing,  One-half  of  a  cupful  of  sweet  cream. 
Two  tablespoonfuls  of  sugar, 

Divide  the  cabbage  in  four  parts ;  wash  well  in  cold  water ;  take  off 
all  the  wilted  leaves  and  cut  out  the  tough  parts  from  the  center; 
shred  the  cabbage  very  fine  with  a  sharp  knife  and  throw  into  cold 
water  until  crisp ;  mix  the  salt,  sugar  and  pepper  together  and  then 
mix  into  the  dressing;  add  the  cream  gradually;  shake  off  all  the 
water  from  the  cabbage ;  mix  w^ith  the  dressing  and  serve.  Hard- 
boiled  eggs,  chopped  fine,  may  be  added  to  the  salad  if  desired. 

LETTUCE   SALAD. 

Break  off  all  the  leaves  carefully  from  a  head  of  lettuce ;  wash  and 
throw  into  ice  water  for  one  or  two  hours;  then  shake  off  all  the 
water;  dress  with  French  dressing,  and  serve.  If  the  leaves  are  very 
large,  tear  into  pieces. 

CELERY   SALAD. 

Wash  and  cut  the  celery  into  strips ;  let  stand  in  ice  water  for  half 
an  hour;  cut  into  pieces  about  an  inch  long  and  dress  with  mayon- 
naise dressing,  seasoned  to  taste  with  pepper  and  salt  and  mustard  ; 
arrange  in  the  salad  bowl  and  garnish  with  choice  bits  of  celery. 


MEAT  AND  FISH  SAUCES  37 

APPLE   SALAD. 

Three  tart  apples,  Six.  tablespoonfuls    of     whipped 
One-half  pound  of  English  wal-  cream, 

nuts,  One  tablespoonful  of  sugar, 

One     tablespoonful     of     cooked  One-half  saltspoonful  of  salt. 

mayonnaise  dressing, 

Fare,  core,  quarter  and  slice  very  thin  the  apples ;  break  the  wal- 
nuts into  small  pieces ;  add  the  sugar,  salt  and  cream  to  the  dressing: ; 
mix  the  apples  and  nuts  and  add  the  dressing;  serve  immediately. 

BANANA    SALAD. 

Six  bananas,  Juice  of  two  large  lemons. 

One  cupful  of  sugar,  One-fourth  cupful  of  water. 

Cook  the  sugar  and  water  together  for  five  minutes ;  when  cold  add 
the  lemon  juice ;  slice  six  bananas  very  thin  into  the  salad  bowl ; 
pour  over  them  the  syrup  and  let  stand  one  or  two  hours  before  serv- 
ing. 

FRUIT   SALAD. 

One-half  dozen  oranges,  One-half  pound  of  white  grapes. 

Three  bananas, 

Skill  and  seed  the  grapes ;  take  pulp  of  the  oranges,  removing  the 
seeds  and  membrane ;  peel  and  slice  the  bananas  very  thin ;  mix  fruit 
together;  moisten  with  mayonnaise,  and  serve. 


Meat  and  Pish  Sauces 

WHITE   SAUCE. 

Cook  together  one  tablespoonful  of  butter  and  one  of  flour ;  add 
one  cupful  of  rich  milk ;  stir  until  smooth ;  season  with  pepper  and 
suit. 

BROWN  SAUCE. 

Cook  one  tablespoonful  of  butter  until  it  browns ;  add  two  table- 
spoonfuls  of  flour  and  cook  together  until  a  dark  brown;  add  one 
cupful  of  soup  stock  and  stir  until  it  thickens;  season  with  pepper 
and  salt. 

HORSERADISH   SAUCE. 

Two  tablespoonfuls  of  butter,  Four  tablespoonfuls  of  horseradish, 

One  tablespoonful  of  flour,  One  tablespoonfui  of  chopped  parsley, 

Two  cupfuls  of  stock,  Juice  of  one  lemon. 

Pepper  aiul  salt  to  taste.  One  tablespoonful  of  sugar. 


38  PRACTICAL    COOK    BOOK 

Cook  the  butter  and  flour  together ;  add  the  stock  and  stir  until  it 
boils ;  add  the  horseradish,  sugar,  pepper  and  salt ;  let  it  boil  for  one 
minute ;  remove  from  the  fire  and  add  lemon  juice  and  parsley.  This 
is  a  nice  sauce  for  roast  veal. 

MUSHROOM  SAUCE. 

Pour  tablespoonf uls  of  butter,  One  can  of  mushrooms. 

Two  tablespoonfuls  of  flour,  Pepper  and  salt. 

Two  cupfuls  of  stock, 

Cook  the  butter  and  flour  together  until  a  dark  brown;  add  the 
stock  and  stir  until  it  boils,  then  add  the  liquor  from  the  mushrooms 
and  let  the  mushrooms  simmer  five  minutes ;  season  and  serve.  This 
is  to  be  served  with  roast  or  braised  beef. 

BEURRE  NOIR. 

Two  tablespoonfuls  of  butter,  One  tablespoonful  of  minced  parsley, 

One  tablespoonful  of  vinegar,  One  teaspoonful  of  lemon  juice, 

One-half  teaspoonful  of  salt,  One-quarter  teaspoonful  of  pepper. 

Cook  the  butter  in  a  saucepan  until  it  boils ;  add  the  parsley  and 
then  the  other  ingredients  and  boil  up  once.  This  sauce  is  to  be 
poured  over  fried  or  boiled  fish  before  sending  to  the  table. 

TOMATO  SAUCE. 

One  tablespoonful  of  butter,  One  tablespoonful  of  flour, 

One    cupful    of    stewed    and  One  tablespoonful  minced  onion, 

strained  tomatoes,  Salt  and  pepper. 

Fry  the  onion  in  the  butter  until  a  light  brown ;  add  the  flour  and 
cook  together,  then  the  tomatoes,  and  stir  until  thickened;  season 
with  pepper  and  salt. 

HOLLANDAISE   SAUCE. 

One-half  cupful  of  butter,  Juice  of  half  a  lemon. 

Yolk  of  two  eggs,  Few  grains  of  cayenne. 

One-half  cupful  of  boiling  water, 

Cream  the  butter;  add  the  eggs  and  cream  together;  add  season- 
ings, and  then  the  boiling  water ;  cook  in  double  boiler  until  creamy, 
then  add  lemon  juice. 

BUTTER  SAUCE. 

Two  cupfuls  of  boiling  water,  Two  tablespoonfuls  of  flour, 

One-half  cupful  of  butter,  One  tablespoonful  of  lemon  juice. 

Dash  of  cayenne, 

Cream  the  butter,  add  the  flour  and  beat  together ;  add  gradually 
the  boiling  water,  stirring  constantly ;  let  come  to  a  boil ;  add  lemon 
juice  and  pepper,  and  serve. 


MR  AT  AND  FISH  SAUCRS  39 

BECHAMEL    SAUCE. 

One  tablespoonful  of  butter,  Ono     cupful     of    white     stock — 

One  tablespoonful  of  flour,  chicken   or   veal, 

One  cupful  of  rich  milk  or  cream.     One-half  of  small  onion. 

Put  the  onion  sliced  into  the  milk  and  heat  in  double  boiler ;  cook 
the  butter  and  flour  together;  add  the  stock,  stirring  it  until  it 
thickens ;  remove  the  onion  and  add  the  milk ;  season  with  salt  and 
pepper. 

A  richer  sance  is  made  by  beating  the  yolks  of  two  eggs  and  pour- 
ing the  hot  sauce  into  them  just  before  serving. 

OYSTER   SAUCE. 

One-third  of  a  cupful  of  butter.       Juice  of  half  a  lemon, 

One  tablespoonful  of  flour.  Pepper  and  salt  and  a  dash  of 

One  pint  of  oysters,  cayenne. 

Cream  the  butter ;  add  the  flour  and  beat  together ;  cook  the 
oysters  in  their  own  liquor  until  they  boil ;  skim  out  the  oysters  and 
add  enough  water  to  the  liquor  to  make  one  pint ;  add  to  the  butter 
and  flour  and  cook  until  it  thickens,  then  add  the  oysters  and  season- 
ings. 

TARTAR   SAUCE    (HOT). 

Three  tablespoonfuls  of  butter,         One   tablespoonful   of   Worcester- 
One  tablespoonful  of  vinegar,  shire   sauce. 
One  teaspoonful  of  lemon  juice,        One-fourth  teaspoonful  of  salt. 

Brown  the  butter;  heat  the  vinegar,  Worcestershire  sauce,  lemon 
juice  and  salt ;  add  to  the  browned  butter,  and  serve  hot  with  broiled 

fish. 

SAUCE  TARTARE. 

To  one  pint  of  mayonnaise  dressing  add  one  teaspoonful  each  of 
chopped  pickles,  capers,  olives,  parsley  and  onion  juice;  season  with 
one-half  teaspoonful  of  mustard,  one  teaspoonful  of  salt,  one  fourth 
of  a  saltspoonful  of  pepper  and  a  dash  of  cayenne;  serve  with  fried 
or  broiled  fish  or  fish  balls. 

CHAMPAGNE  SAUCE. 

Two  tablespooufuls  of  butter,  One  tablespoonful  of  flour, 

One  cupful  of  rich  stock,  One-half  cupful  of  champagne  or 

Pepper  and  salt,  white  wine. 

(look  the  butter  and  flour  together  until  a  dark  brown;  add  the 
stock  and  stir  until  smooth;  season  with  salt  and  pepper;  remove 
from  the  fire,  and  add  the  champagne  or  wine. 


40  PRACTICAL    COOK    BOOK 

MAITRE  D'  HOTEL  SAUCE. 

Two  tablespoonfuls  of  butter,  One  tablespoonful  of  lemon  juice, 

One-half  teaspoonful  of  salt.  One  tablespoonful  of  minced  pars- 
One-half    saltspoonful    of    white  ley. 

pepper, 

Cream  the  butter ;  add  the  salt,  pepper,  parsley  and,  lastly,  gradu- 
ally add  the  lemon  juice. 

MINT  SAUCE  (For  Lamb). 

One  cupful  of  chopped  mint,  One-half  cupful  of  vinegar. 

Three  tablespoonfuls  of  sugar, 

Use  only  leaves  and  tender  sprigs  of  fresh  mint;  chop,  mix  ingre- 
dients and  let  stand  an  hour  before  serving. 


Vegetables 


All  green  vegetables  must  be  cooked  in  freshly  boiled  salted  water ; 
allow  one  teaspoonful  of  salt  for  each  quart  of  water.  The  younger 
the  vegetable  the  more  quickly  it  will  cook. 

POTATOES. 

Nearly  every  housekeeper  fancied  she  can  cook  a  potato,  and  yet 
we  have  so  many  soggy  and  poor-flavored  potatoes  brought  to  our 
tables.  The  potato  is  composed  chiefly  of  starch  and  water.  When 
subjected  to  heat  the  starch  cells  burst  and  the  potato  becomes  ten- 
der. If  removed  from  the  water  or  oven  as  soon  as  the  starch  is  set 
free  the  potato  will  be  mealy  and  dry,  but  if  allowed  to  cook  longer 
the  starch  will  absorb  the  moisture  and  the  potato  be  soggy. 

BOILED   POTATOES. 

If  cooking  new  potatoes,  boil  them  in  their  jackets;  old  potatoes, 
scrub,  pare  and  let  stand  in  cold  water  two  or  three  hours  to  freshen 
them;  cover  with  boiling  water,  to  which  a  teaspoonful  of  salt  has 
been  added,  and  boil  gently  from  twenty  to  thirty  minutes ;  medium- 
sized  potatoes  will  require  thirty  minutes;  rapid  boiling  will  break 
the  potatoes;  when  cooked  drain  off  every  drop  of  water;  remove 
the  cover  and  shake  the  saucepan  over  the  fire  until  the  potatoes 
are  dry  and  mealy;  serve  immediately.  The  potatoes  should  be  put 
on  to  boil  just  one-half  hour  before  they  are  to  be  served.  If  they 
must  stand,  set  the  saucepan  on  the  back  part  of  the  stove  and  cover 
with  a  towel  until  serving  time.  The  towel  will  absorb  the  moisture. 


VEGETABLES  41 

MASHED   POTATOES. 

Boil  six  medium-sized  potatoes;  drain  and  shake  over  the  fire; 
mash  fine ;  add  one  teaspoonful  of  salt  and  one  level  tablespoonful  of 
butter  and  beat  well;  heat  a  quarter  of  a  cupful  of  milk;  pour  the 
hot  milk  over  the  potatoes  and  beat  until  light  and  creamy ;  pile  on 
a  hot  dish;  do  not  smooth  the  mound,  but  leave  it  irregular;  serve 
immediately. 

RICED    POTATOES. 

Prepare  the  potatoes  as  for  mashed  potatoes;  press  through  a 
potato-ricer  into  a  hot  dish ;  put  the  dish  in  the  oven  for  five  minutes. 

BAKED  POTATOES. 

Select  potatoes  of  uniform  size ;  scrub  and  remove  any  imperfec- 
tions in  the  skin ;  wipe  dry  and  put  into  a  hot  oven ;  bake  about  forty- 
five  minutes,  or  until  the  potato  feels  soft  when  pressed  between  the 
fingers;  when  baked  cut  a  slit  lengthwise  in  the  potato  and  press 
the  potato  gently ;  remove  immediately  from  the  oven ;  cover  with  a 
towel  until  serving  time;  send  baked  potatoes  to  the  table  covered 
with  a  doily  to  protect  them  from  the  cold  air. 

BAKED  POTATOES  WITH  ROAST  BEEF. 

Pare  small  potatoes  and  put  into  the  pan  with  the  roast  beef  about 
half  an  hour  before  the  meat  is  cooked ;  arrange  on  the  dish  with  the 
beef. 

FRENCH   FRIED   POTATOES. 

Pare  and  cut  into  six  pieces  on  the  length  of  the  potato ;  let  stand 
in  cold  water  two  or  three  hours;  wipe,  and  fry  in  very  hot  fat; 
drain;  dust  with  salt  and  serve  with  steaks  or  chops. 

POTATO  BALLS. 

Pare  eight  or  ten  large  potatoes ;  with  a  vegetable  scoop  cut  little 
balls  from  the  potato ;  drop  them  into  cold  water  and  let  stand  two 
or  three  hours ;  wipe  and  put  in  the  frying  basket ;  lower  gently  into 
very  hot  fat ;  cook  until  nicely  browned — about  five  minutes ;  drain ; 
dredge  with  salt  and  serve  very  hot. 

CREAMED  POTATOES. 

One  quart  of  cold  boiled  potatoes  cut  in  half-inch  dice ;  one  pint  of 
thin  white  sauce ;  one  tablespoonful  of  minced  parsley ;  pepper  and 
salt;  season  the  potatoes  with  pepper  and  salt;  add  to  the  white 
sauce  and  cook  slowly  until  the  potatoes  are  hot ;  add  the  parsley  and 
stir  carefully ;  serve  immediately. 


42  PKACTICAL    COOK    BOOK 

LYONNAISE  POTATOES. 

One   quart   of   cold   boiled   pota-  Two  tablespoonf uls  minced  onion, 

toes,  cut  into  dice,  One  tablespoonful  minced  parsley. 

Three  tablespoonfuls  of  clarified  Salt  and  pepper, 
butter, 

Season  the  potatoes  with  salt  and  pepper ;  brown  the  onion  lightly 
in  the  clarified  butter:  add  the  potatoes  and  the  parsley,  cooking 
until  nicely  browned,  being  careful  not  to  break  them ;  serve  im- 
mediately on  a  hot  dish. 

SWEET  POTATOES. 

Wash  and  cover  with  boiling  salted  water;  boil  gently  until  tender, 
or  parboil  the  potatoes;  pare  and  cut  in  halves;  dust  lightly  with 
sugar,  salt  and  pepper;  put  two  tablespoonfuls  of  clarified  butter 
into  a  small  dripping  pan;  lay  the  potatoes  on  the  pan  and  bake  in 
a  hot  oven. 

BOILED   RICE. 

Pick  over  and  wash  one  cupful  of  rice;  drop  gradually  into  two 
quarts  of  rapidly  boiling  salted  water,  and  boil  rapidly  until  the  rice 
is  soft ;  drain  in  a  sieve ;  hold  the  sieve  under  the  faucet  and  let  the 
cold  water  run  through  it;  shake  well;  turn  out  on  a  shallow  pan 
and  set  in  a  moderate  oven  to  dry;  stir  occasionally. 

BOILED   MACARONI. 

Two  quarts  of  boiling  water ;  two  teaspoonf uls  of  salt ;  six  sticks  of 
macaroni ;  break  the  macaroni  into  inch  pieces ;  wash  and  drop  into 
the  salted  water ;  boil  rapidly  for  thirty  minutes ;  drain ;  hold  colan- 
der under  faucet  and  let  the  cold  water  run  over  the  macaroni ; 
shake  well  and  drain. 

MACARONI   AND   CREAM   SAUCE. 

Make  a  white  sauce ;  season  the  boiled  macaroni  with  pepper  and 
salt ;  mix  with  the  white  sauce  and  simmer  for  five  minutes. 

MACARONI  AND  TOMATO  SAUCE. 

Cook  the  macaroni  as  directed;  add  to  one  pint  of  tomato  sauce, 
and  simmer  five  minutes. 

MACARONI  AND  CHEESE. 

One  pint  of  white  sauce,  Ojie  cupful  of  grated  cheese, 

Six  sticks  of  macaroni.  One-half  cupful  of  bread  crumbs. 

One  tablespoonful  of  butter.  Pepper  and  salt. 

Boil  the  macaroni ;  butter  the  baking  dish ;  make  the  white  sauce 
and  add  the  grated  cheese  to  the  sauce :  put  the  macaroni  in  the  bak- 


VEGETABLES  43 

ing  dish ;  pour  over  it  the  sauce ;  moisten  the  crumbs  with  melted 
butter ;  spread  on  top  of  macaroni  and  bake  in  moderate  oven  until 
crumbs  are  brown. 

BOSTON  BAKED   BEANS. 

Soak  one  quart  of  pea  beans  in  cold  water  over  night;  put  into 
fresh  cold  water  and  simmer  until  soft  enough  to  pierce  with  a  pin ; 
do  not  boil  them  long  enough  to  break ;  if  desired,  a  small  onion  may 
be  boiled  with  the  beans ;  when  they  are  soft,  drain  and  pour  cold 
water  over  them ;  when  well  drained,  put  in  the  bean-pot. 

Pour  boiling  water  over  one-fourth  pound  of  salt  pork  that  is  part 
fat  and  part  lean ;  scrape  the  rind  until  white ;  bury  the  pork  in  the 
beans,  leaving  only  the  rind  exposed.  Mix  together  one  teaspoonful 
of  dry  mustard,  one  teaspoonful  of  salt,  and  one-fourth  cupful  of 
molasses.  Place  these  in  a  cup  and  fill  with  hot  water;  stir  until 
well  mixed  and  pour  the  liquid  over  the  beans  and  pork ;  add  enough 
water  to  cover  the  beans  and  bake  eight  hours;  add  water  to  keep 
them  covered  until  the  last  hour,  when  the  pork  should  be- raised  to 
the  surface  to  crisp. 

BOILED  ONIONS. 

Peel ;  cover  with  boiling  salted  water ;  cook  slowly  for  ten  minutes ; 
drain  off  the  water  and  add  more ;  cook  for  half  an  hour,  or  until 
tender;  drain  and  cover  with  milk  and  simmer  gently  for  ten  min- 
utes; season  with  pepper,  salt  and  butter,  and  serve. 

BAKED  BEETS. 

Beets  retain  their  delicate,  sugary  flavor  if  baked  instead  of  boiled. 
Turn  them  frequently  while  in  the  oven,  but  do  not  pierce  the  skin 
or  the  juice  will  run  out.  When  done  remove  the  skins ;  cut  in  cubes, 
and  serve  hot,  with  butter,  salt  and  pepper. 

BOILED   BEETS. 

Wash  carefully,  but  do  not  break  the  skin;  cover  with  boiling 
water  and  boil  slowly  until  tender.  If  young,  they  will  cook  in  one 
hour ;  old  beets  require  longer  time.  When  cooked  put  in  cold  water 
and  rub  off  the  skin. 

ESCALLOPED  TOMATOES. 

One  quart  can  of  tomatoes,  One  saltspoonful  of  pepper, 

One  teaspoonful  of  salt,  Two  tablespoonfuls  of  sugar, 

Four  slices  of  stale  bread,  One  cupful  of  bread  crumbs. 
'   One  tablespoonful  of  butter, 

Butter  the  baking  dish ;  cut  the  bread  into  small  squares ;  season 
the  tomatoes  with  pepper  and  salt;  put  a  layer  of  bread  in  the 


44  PRACTICAL    COOK    BOOK 

bottom  of  baking  dish;  pour  over  it  some  of  the  tomatoes,  another 
layer  of  bread  and  more  tomatoes,  until  the  material  is  used ;  moisten 
the  bread  crumbs  with  melted  butter ;  spread  over  the  top ;  bake  in 
moderate  oven  twenty  minutes,  or  until  the  crumbs  are  nicely 
browned. 

SUMMER  SQUASH. 

Pare  the  squash,  cutting  away  little  but  the  outer  rind;  cut  it  in 
quarters  if  small,  if  large  divide  into  small  pieces;  if  the  seeds  are 
young  and  small  do  not  remove  them ;  lay  the  squash  on  a  plate  and 
put  in  in  a  steamer  over  a  kettle  of  boiling  water  and  steam  until 
tender,  about  thirty  or  forty  minutes ;  take  it  from  the  steamer  and 
drain  off  any  water;  place  in  a  stewpan  and  mash  well;  add  butter, 
salt  and  pepper  to  taste;  set  stewpan  on  back  of  the  range,  un- 
covered, for  about  fifteen  minutes,  for  the  squash  to  dry;  stir 
occasionally ;  reheat  and  serve.  This  squash  may  be  boiled  instead  of 
steamed,  but  it  is  more  wet  when  boiled. 

CAULIFLOWER. 

Pick  off  the  outside  leaves ;  soak  in  cold  water  for  about  an  -hour : 
cook  in  boiling  salted  water  until  tender;  drain;  cover  with  cream 
sauce,  and  serve. 

CABBAGE. 

Remove  the  outside  leaves ;  cut  into  quarters  and  remove  the 
tough  portion ;  cook  in  boiling  salted  water ;  drain :  chop  fine ;  season 
with  pepper,  salt  and  butter. 

SPINACH. 

Pick  over  and  wash  thoroughly ;  put  into  a  kettle  with  just  enough 
water  to  keep  it  from  burning;  boil  until  tender;  drain  and  chop 
fine;  season  with  pepper,  salt  and  butter;  garnish  with  hard-boiled 
eggs. 

FRIED   PARSNIPS. 

Scrape  the  parsnips  and  boil  gently  until  tender,  usually  an  hour ; 
drain,  and  when  cold  cut  them  into  long  thin  slices  about  one-third 
inch  in  thickness;  season  each  slice  with  salt  and  pepper;  dip  in 
melted  butter  and  flour  and  fry  in  hot  fat  until  both  sides  are  thor- 
oughly browned ;  drain  well,  and  serve. 

ASPARAGUS. 

Wash  thoroughly;  scrape  off  the  outer  skin;  tie  into  bundles; 
cover  with  boiling,  slightly  salted  water,  and  boil  for  fifteen 


BREAD  45 

minutes,  or  until  the  asparagus  is  tender;  drain;  season  with  pepper, 
salt  and  butter,  or  pour  a  white  sauce  over  it  and  serve  on  toast. 
Asparagus  may  be  served  cold  with  a  mayonnaise  dressing.  The 
water  in  which  the  asparagus  is  boiled  can  be  used  for  soup. 

BEANS. 

Remove  the  strings;  cut  into  inch  pieces;  wash  and  cook  in  boiling 
salted  water  for  two  or  three  hours,  or  until  the  beans  are  tender; 
drain;  season  with  butter,  pepper  and  salt;  when  very  young  they 
will  cook  in  much  shorter  time. 

GREEN  PEAS. 

Wash  the  pods  before  shelling ;  shell  the  peas ;  cover  the  fresh 
green  pods  with  boiling  water ;  cook  ten  minutes ;  skim  out  the  pods 
and  put  in  the  peas ;  boil  until  tender ;  the  fresh  pods  are  sweet  and 
very  highly  flavored;  let  the  water  boil  nearly  away;  season  with 
butter,  pepper  and  salt ;  a  little  sugar  and  sweet  cream  may  be  added. 

GREEN  CORN. 

Remove  husk  and  silk;  put  into  cold  water  and  let  come  to  boil- 
ing; boil  one  minute  and  serve. 


Bread 


VIENNA  BREAD. 

Flour,  One  compressed  yeast  cake, 

One   pint   of   wetting    (half   milk     One  teaspoonful  of  salt, 
and  water), 

Dissolve  the  yeast  in  half  a  cupful  of  cold  water;  add  the  salt  to 
the  wetting,  which  should  be  lukewarm,  or  at  a  temperature  of  about 
eighty  degrees,  then  add  the  yeast;  stir  in  flour  enough  to  make  a 
stiff  batter ;  beat  thoroughly ;  add  enough  more  flour  to  make  a  soft 
dough ;  turn  out  on  a  well-floured  bread  board  and  knead  until  soft 
and  velvety ;  when  it  will  not  stick  to  the  hands  or  board  there  is 
sufficient  flour;  put  into  a  buttered  bowl;  brush  the  top  with  melted 
butter  or  drippings ;  cover  with  a  towel  and  let  rise  for  three  hours, 
or  until  it  is  double  its  bulk ;  the  dough  should  be  kept  at  a  tempera- 
ture of .  seventy-five  degrees;  when  the  dough  is  light,  shape  into 
loaves  or  rolls  and  put  in  the  pans ;  butter  the  top  and  allow  it  to 
stand  one  hour,  or  until  it  is  light;  bake  in  a  hot  oven;  the  oven  for 
luiking  bread  should  be  hot  enough  to  brown  a  small  quantity  of 


46  PRACTICAL    COOK    BOOK 

flour  in  two  minutes ;  bake  until  nicely  browned  all  over ;  it  requires 
from  forty-five  minutes  to  one  hour  to  bake  a  loaf  of  bread. 

FRENCH   ROLLS. 

Take  a  small  piece  of  bread  dough  about  four  inches  square ;  shape 
it  into  a  ball;  roll  under  the  palms  of  the  hands  upon  the  bread 
board  into  a  long  roll  about  one  inch  in  diameter;  lay  in  a 
buttered  roll  pan;  butter  the  top  lightly;  cover  with  a  towel  and 
let  rise  one  hour,  or  until  double  its  bulk ;  bake  in  a  hot  oven  twenty 
minutes,  or  until  nicely  browned;  cool  the  bread  and  rolls  where 
a  draught  of  fresh  air  will  pass  around  them. 

SOUP  STICKS. 

Take  a  small  bit  of  Vienna  bread  dough  about  one  inch  and  a  half 
square;  roll  into  a  long  stick;  lay  in  buttered  soup-stick  pans,  or 
about  half  an  inch  apart  in  a  flat  pan ;  butter  the  top  lightly ;  bake 
immediately  in  a  hot  oven  until  nicely  browned ;  serve  with  soup. 

MILK  BREAD. 

One  quart  of  milk,  Two  teaspoonfuls  of  salt, 

One  compressed  yeast  cake,  Flour  enough  to  make  a  soft  dough. 

Dissolve  the  yeast  in  one-half  cupful  of  cold  water,  heat  the  milk 
to  about  eighty  degrees ;  add  the  salt  and  dissolved  yeast ;  mix  in  flour 
enough  to  make  a  soft  dough ;  beat  well ;  turn  out  on  bread  board  and 
knead  until  soft  and  velvety ;  put  into  a  buttered  bowl ;  brush  the  top 
with  melted  fat ;  cover  and  let  rise  for  five  hours,  or  until  double  its 
bulk ;  shape  into  loaves ;  butter  the  top  and  let  rise  one  hour ;.  bake. 

PARKER  HOUSE  ROLLS. 

Take  a  piece  of  lightened  milk-bread  dough';  roll  into  a  sheet  about 
one-half  inch  in  thickness ;  let  the  dough  shrink ;  cut  the  rolls  with  a 
large  cutter;  pull  into  an  oval  shape;  spread  with  softened  butter 
and  fold  over,  having  the  edges  come  together;  brush  the  top  with 
butter  and  let  rise  one  hour,  or  until  light ;  bake. 

TWIN  ROLLS. 

Cut  the  rolls  from  a  sheet  of  dough  a  quarter  of  an  inch  in  thick- 
ness ;  put  two  rolls  together,  spreading  softened  butter  between ;  let 
rise  for  one  hour  and  bake. 

GRAHAM  BREAD. 

One  pint  milk  and  water   (equal     One  tablespoonful  of  sugar, 

parts),  One  teaspoonful  of  salt. 

One  compressed  yeast  cake, 


BKEAD  47 

Dissolve  the  yeast  in  one-half  cupful  of  cold  water ;  have  the  wet- 
ting lukewarm  and  add  to  it  the  yeast,  sugar  and  salt ;  mix  in  enough 
graham  flour,  sifted,  to  make  a  soft  dough ;  flour  the  board  well  with 
white  flour;  turn  out  the  dough  and  knead  until  it  ceases  to  stick  to 
the  board ;  let  rise  for  three  hours,  then  shape  into  loaves ;  let  rise 
one  hour,  or  until  it  is  light ;  then  bake. 

WHOLE  WHEAT  BREAD. 

Make  the  same  as  graham  bread,  using  half  whole-wheat  flour  and 
half  white  flour. 

BOSTON  BROWN  BREAD. 

Two  eupfuls  of  eornmeal,  One  teaspoonful  of  salt, 

Two  eupfuls  of  graham  flour,  Two  teaspoonfuls  of  soda, 

One  cupful  of  molasses,  Three  eupfuls  of  buttermilk. 

Mix  the  eornmeal.,  graham  flour,  salt  and  soda  together;  add  the 
molasses  and  the  buttermilk  gradually;  fill  mould  two-thirds  full; 
steam  in  single  mould  six  hours — in  small  moulds,  two  or  three  hours. 

GERMAN  COFFEE  CAKE. 

One  and  one-half  yeast  cakes,  One  teaspoonful  of  salt. 

Three  eggs,  One  pint  of  milk, 

Three  tablespoonfuls  of  sugar,  Three  tablespoonfuls  of  butter. 

Cover  the  yeast  with  cold  water ;  beat  the  eggs  until  light ;  heat  the 
milk  scalding  hot;  pour  the  hot  milk  over  the  beaten  egg;  add  the 
sugar  and  salt  and  allow  it  to  stand  until  cool  (about  80  degrees)  ; 
add  the  yeast,  and  flour  enough  to  make  a  soft  dough ;  turn  out  on  a 
well-floured  bread  board  and  knead  until  smooth  ;  put  into  a  buttered 
bowl ;  cover  and  let  rise  three  hours,  or  until  light ;  soften  the  butter 
and  mix  it  thoroughly  into  the  dough ;  allow  it  to  rise  again  for  two 
hours ;  roll  into  a  sheet  one  inch  in  thickness  and  put  into  a  buttered 
pan;  spread  with  melted  butter;  dredge  with  sugar  and  cinnamon 
and  let  rise  one  hour;  bake  in  a  moderate  oven  thirty-five  minutes. 

BUNS. 

Take  a  piece  of  coffee-cake  dough ;  shape  into  round  buns ;  place 
half  an  inch  apart  on  a  buttered  pan ;  brush  the  top  with  melted 
butter;  let  rise  one  hour  and  bake  in  a  moderate  oven. 

CINNAMON   ROLLS. 

Roll  a  piece  of  coffee-cake  dough  in  a  sheet  one-fourth  inch  in 
thickness ;  cut  into  strips ;  brush  with  melted  butter ;  dust  with  sugar 
and  cinnamon ;  roll  into  shape ;  place  one  inch  apart  on  a  buttered 
pan  and  let  rise  one  hour;  bake  in  a  moderately  hot  oven. 


48  PBACTICAL    COOK    BOOK 

JENNY   LIND. 

Take  a  large  piece  of  coffee-cake  dough  and  mix  with  it  half  a 
cupful  of  currants  or  stoned  raisins ;  roll  into  a  sheet  half  an  inch  in 
thickness ;  cut  in  circular  shape ;  brush  the  top  with  melted  butter ; 
fold  over,  having  the  edges  meet ;  raise  one  hour ;  bake  in  a  moderate 
oven  from  thirtv  to  fortv-five  minutes. 


BAKING-POWDER  BISCUIT. 

One  quart  of  flour,  Two  tablespoonfuls  of  butter, 

Two    teaspoonfuls    of    baking  Sweet  milk  enough  to  make  a  soft 

powder,  dough. 

One  teaspoonful  of  salt,  * 

Sift  the  flour  before  it  is  measured ;  add  salt  and  baking-powder  to 
flour  and  sift  together ;  rub  the  butter  into  the  flour  with  the  fingers ; 
add  the  milk  and  mix  to  a  smooth  dough;  turn  out  upon  the  bread 
board ;  dust  with  flour  and  roll  into  a  sheet  three-quarters  of  an  inch 
in  thickness ;  cut  into  small  biscuit ;  butter  the  biscuit  pan  and  dust 
lightly  with  flour;  lay  the  biscuit  close  together  and  bake  in  a  hot 
oven  ten  minutes. 


QUICK  SWEDISH  ROLLS. 

Roll  a  piece  of  baking-powder  biscuit  dough  into  a  sheet  one-half 
inch  in  thickness ;  spread  with  softened  butter ;  dust  with  cinnamon 
and  sugar;  roll  like  a  jelly  roll;  with  a  sharp  knife  cut  off  bits  from 
the  end  about  one-half  inch ;  lay  the  flat  side  on  a  well-buttered  pan ; 
bake  in  a  hot  oven  ten  minutes.  These  make  a  very  good  substitute 
for  cinnamon  rolls;  to  be  served  hot. 

SHORTCAKE. 

One  pint  of  flour,  One   egg, 

One-half  teaspoonful  of  salt,  Two  tablespoonfuls  of  butter, 

One   teaspoonful  of  baking  pow-  One-half  cupful  of  milk, 
der, 

Sift  the  flour,  salt  and  baking-powder  together ;  rub  the  butter  into 
the  flour;  beat  the  egg  until  light;  add  the  milk;  beat,  do  not  knead, 
the  dough ;  turn  out  on  a  well-floured  board ;  roll  into  sheets  one-half 
inch  in  thickness;  butter  and  flour  the  baking  pan;  lay  a  sheet  of 
the  cake  in  the  pan ;  brush  the  top  with  melted  butter ;  put  on-  a 
second  sheet;  bake  in  a  moderate  oven  fifteen  or  twenty  minutes; 
when  baked  separate  the  sheets ;  put  a  layer  of  fruit,  sprinkled  with 
powdered  sugar,  between,  another  layer  of  fruit  on  top  and  cover 
with  whipped  cream;  strawberries,  raspberries,  pineapples,  oranges, 
or  any  kind  of  fruit  desired  may  be  used. 


BEEAD  49 

MUFFINS. 

Two  cupfuls  of  flour,  One  tablespoonf ul  of  melted  butter. 

One    teaspoonful    of  baking  Two  eggs,       • 

powder,  One-half  saltspoonful  of  salt. 

One  cupful  of  milk, 

Sift  the  flour,  baking-powder  and  salt  together ;  separate  the  eggs ; 
add  the  yolks  and  then  the  milk  gradually  to  the  flour ;  beat  to  a 
smooth  batter;  add  the  melted  butter;  beat  the  whites  of  the  eggs 
stiff  and  add  last;  bake  in  gem  pans  in  a  hot  oven  twenty  minutes. 

SALLY  LUNNS. 

Two  cupfuls  of  flour,  One-half  cupful  of  milk, 

One    and    one-half    teaspoonfuls  Two  eggs, 

of  baking  powder,  Two  tablespoonfuls  of  sugar, 

One-half  teaspoonful  of  salt,  One-third  cupful  of  butter. 

Sift  the  flour,  salt,  sugar  and  baking-powder  together ;  separate  the 
eggs  and  beat  separately;  add  the  yolks  and  milk  to  the  flour  and 
beat  thoroughly,  then  the  melted  butter  and  lastly  the  whites  of  the 
eggs  beaten  stiff;  bake  in  gem  pans  in  a  hot  oven  for  fifteen  minutes. 

RAISED  MUFFINS. 

One  egg,  Two  tablespoonfuls  of  sugar, 

One  cupful  of  milk,  One-half  yeast  cake, 

Two  cupfuls  of  flour,  One  tablespoonful  of  melted  butter. 
One-half  teaspoonful  of  salt, 

Cover  the  yeast  cake  with  cold  water  and  let  it  dissolve ;  heat  the 
milk  scalding  hot ;  beat  the  egg,  salt  and  sugar  together ;  pour  the  hot 
milk  over  the  beaten  egg ;  let  it  stand  until  lukewarm,  then  add  the 
yeast  and  flour;  beat  to  a  smooth  batter;  let  rise  for  four  or  five 
hours ;  fill  muffin  pans  two-thirds  full ;  let  rise  from  twenty  to  thirty 
minutes ;  bake  in  a  hot  oven.  If  muffins  raise  over  night  use  half  the 
quantity  of  yeast. 

GRAHAM   GEMS. 

One    and    one-half    cupfuls  of         One  tablespoonful  of  melted  butter, 

graham  flour,  sifted,  One-half  teaspoonful  of  salt, 

One  cupful  of  milk,  One  egg, 

One  tablespoonful  of  sugar,  Two  teaspoonfuls  of  baking  powder. 

Mix  the  flour,  salt  and  baking-powder  together ;  beat  the  egg ;  add 
the  sugar  and  beat  together,  then  the  milk;  mix  the  flour  into  the 
egg  and  milk  and  beat  to  a  smooth  batter;  add  the  melted  butter; 
bake  in  buttered  gem  pans  in  a  hot  oven. 

POPOVERS. 

One  cupful  of  flour,  One-half  teaspoonful  of  salt, 

Two  eggs,  One  cupful  of  milk. 


50  PKACTICAL    COOK    BOOK 

Beat  the  eggs  very  light ;  add  the  milk  and  flour  alternately  until 
all  is  used ;  heat  buttered  iron  gem  pans  hissing  hot ;  half  fill  with  the 
mixture;  bake  in  a  hot  oven  thirty-five  or  forty  minutes. 

CORN   BREAD. 

Two  eggs,  One-half  teaspoonful  of  salt, 

One  and  one-half  cupfuls  of  milk,  One-half  cupful  of  flour, 

One  cupful  of  corn  meal.  One  and  one-half  tablespoonfuls 
Two  teaspoonfuls  baking  powder,  of  melted  butter. 

Separate  the  eggs  and  beat  the  yolks  until  creamy;  sift  the  flour, 
meal,  salt  and  baking-powder  together;  add  the  beaten  yolks  and 
part  of  the  milk  and  stir  to  a  smooth  batter ;  add  the  remainder  of  the 
milk  and  the  melted  butter;  lastly  add  the  whipped  whites  of  the 
eggs;  bake  half  an  hour  in  a  moderate  oven. 

CORN  CAKE. 

One  cupful  of  meal,  One  and  one  f ourth-cupt'uls  of  milk. 

One-half  cupful  of  flour,  One  tablespoonful  of  melted  butter. 

One-half  teaspoonful  of  salt,  One  tablespoonful  of  sugar. 

Two     teaspoonfuls    of    baking  Yolks  of   two   eggs, 

powder,  White  of  one  egg. 

Sift  the  flour,  meal,  salt,  sugar  and  baking-powder  together:  beat 
the  yolks  of  the  eggs ;  add  to  the  mixture ;  add  the  milk,  and  lastly 
the  whipped  white  of  the  egg;  bake  in  a. brick  loaf  pan  half  an  hour 
in  a  moderate  oven. 

GRIDDLE   CAKES. 

One  cupful  of  flour,  One-half  teaspoonful  of  salt, 

One  cupful  of  buttermilk,  One-half  teaspoonful  of  soda. 

One  egg, 

Mix  the  flour,  salt  and  soda  together;  separate  the  egg;  add  the 
yolk  to  the  flour  and  gradually  add  the  buttermilk ;  beat  the  white  of 
the  egg  stiff ;  add  to  the  batter ;  if  sour  milk  is  used  instead  of  butter- 
milk, add  one  tablespoonful  of  melted  butter ;  have  the  griddle  hot ; 
grease  it  with  a  piece  of  fat  pork. 

FLANNEL  CAKES. 

Two  cupfuls  of  flour,  Two  eggs, 

Cup  and  a  half  of  milk,  One-half  teaspoonful  of  salt. 

One    tablespoonful    of  melted         Two  teaspoonfuls  of  baking  powder, 
butter, 

Sift  the  flour,  baking-powder  and  salt  together ;  separate  the  eggs ; 
add  the  yolks  unbeaten  to  the  flour  and  the  milk  gradually ;  beat  to  a 
smooth  batter;  beat  the  whites  of  the  eggs  stiff;  add  the  melted 
butter  to  the  batter,  and  lastly  the  beaten  whites  of  the  eggs ;  cook  on 
a  hot  griddle. 


EGGS  51 

BUCKWHEAT  CAKES. 

One-half  cupful  of  fine  corn  meal,     One-half  teaspoonful  of  salt. 
One  pint  of  boiling  water,  One  cupful  of  buckwheat  flour. 

Pour  the  boiling  water  on  the  cornmeal ;  add  the  salt  and  mix 
well ;  when  lukewarm  add  half  a  cupful  of  white  flour ;  one  cupful 
of  buckwheat  flour,  and  one-fourth  cupful  of  yeast,  or  one-fourth 
compressed  yeast  cake  dissolved  in  cold  water ;  let  rise  over  night ;  in 
the  morning  stir  down  and  beat  vigorously ;  when  risen  and  ready  to 
bake  add  one-fourth  level  teaspoonful  of  soda  sifted  through  a  fine 
strainer;  beat  again  and  fry  on  hot  griddle. 

WAFFLES. 

Two  cupfuls  of  flour,  Cup  and  one-fourth  of  milk, 

One     teaspoonful     of     baking  Three  eggs, 

powder,  One  tablespoonf  ul  of  melted  butter. 
One  teaspoonful  of  salt, 

Mix  the  flour,  salt  and  baking-powder  together ;  separate  the  eggs 
and  add  the  yolks  to  the  flour ;  add  the  milk  gradually  and  beat  to  a 
smooth  batter;  add  the  melted  butter  and  lastly  the  whites  of  the 
eggs,  beaten  stiff;  heat  the  waffle  iron  hissing  hot;  butter  with 
clarified  butter  or  drippings;  fill  the  waffle  iron  two-thirds  full; 
close  the  iron  and  cook  one  minute,  then  turn  and  cook  two  or  three 
minutes  on  the  other  side ;  serve  with  maple  syrup  or  caramel  syrup. 

CARAMEL   SYRUP. 

Cook  one  cupful  of  sugar  and  one-fourth  cupful  of  water  over  a 
hot  fire,  without  stirring,  until  it  begins  to  brown ;  then  stir  until  of 
a  rich  golden  brown ;  add  one-half  cupful  of  water  and  stir  over  the 
fire  until  smooth ;  serve  with  waffles. 


Eggs 


SOFT  BOILED   EGGS. 

Put  two  eggs  in  a  pint  sauce  pan ;  cover  with  boiling  water ;  cover 
and  let  stand  eight  minutes.  This  method  will  cook  both  white  and 
yolk.  If  you  are  cooking  a  large  number  of  eggs,  cover  with  boiling 
water  and  let  stand  three  minutes;  pour  off  and  add  more  boiling 
water ;  let  stand  five  minutes  longer. 

GENERAL   RULE   FOR   BOILING   EGGS. 

For  very  soft  boiled  eggs,  cook  in  boiling  water  three  minutes ;  soft 
boiled,  three  and  one-half  minutes ;  medium  soft,  four  minutes ;  hard 
boiled,  twenty  minutes. 


52  PRACTICAL    COOK    BOOK 

HARD    BOILED   EGGS. 

Cover  the  eggs  with  boiling  water  and  boil  twenty  minutes.  Cook- 
ing eggs  ten  minutes  makes  the  yolks  leathery  and  indigestible ; 
cooking  twenty  minutes  makes  them  light  and  mealy. 

SHIRRED  EGGS. 

Butter  a  sauce  plate ;  separate  two  eggs,  taking  care  not  to  break 
the  yolks ;  beat  the  whites  stiff ;  pile  up  irregularly  upon  the  sauce 
plate ;  make  two  nests  in  the  whites ;  slip  in  the  yolks ;  bake  in  cool 
oven  until  the  white  is  lightly  browned ;  season  with  pepper,  salt  and 
a  bit  of  butter,  and  serve. 

SHIRRED  EGGS  NO.  2. 

Butter  individual  plates ;  break  carefully  two  eggs  into  each ;  sea- 
son with,  pepper,  salt  and  bits  of  butter ;  bake  in  a  moderate  oven 
until  the  white  is  set. 

POACHED  EGGS. 

To  one  quart  of  water  add  one  teaspoonful  of  salt  and  boil 
slowly;  break  the  eggs  carefully  and  slip  into  the  water;  dip  the 
water  over  the  eggs ;  loosen  carefully  from  the  bottom  of  the  pan ; 
when  the  white  is  set  lift  on  a  skimmer ;  trim  the  edges  and  slip  onto 
toast. 

SCRAMBLED    EGGS. 

Four  eggs,  One-half  teaspoonful  of  salt. 

One  tablespoonful  of  butter, 

Break  the  eggs  with  a  fork ;  add  the  salt ;  melt  the  butter  in 
omelet  pan ;  pour  in  the  beaten  eggs ;  stir  for  two  minutes  over  a 
hot  fire,  and  serve. 

FRENCH   OMELET. 

Five  eggs,  Five  tablespoonfuls  of  water. 

One    tablespoonful    of    clarified        Pepper  and  salt, 
butter, 

Break  the  eggs  with  a  fork;  add  the  water  and  teat  together; 
have  omelet  pan  perfectly  smooth :  put  the  clarified  butter  in  the 
pan ;  when  it  begins  to  sizzle  pour  in  the  omelet  and  shake  vigorously 
over  the  fire  until  the  omelet  thickens  on  the  bottom;  with  a  fork 
lift  the  cooked  egg  arid  let  the  uncooked  run  under;  season  with 
pepper  and  salt ;  loosen  from  the  sides  of  the  pan  with  a  flexible 
knife  and  slip  the  knife  under  the  omelet;  fold  and  turn  onto  a  hot 
dish ;  serve  immediately.  Grated  cheese,  chopped  ham,  chicken  or 
parsley  may  be  sprinkled  on  before  folding  the  omelet. 


PASTRY   AND  PIES  53 

LIGHT   OMELET. 

Four  eggs,  Half  a  teaspoonful  of  salt. 

Four  tablespooiif  uls  of  milk,  One  teaspoonful  of  clarified  butter. 

Separate  the  eggs ;  beat  the  yolks  and  milk  together ;  add  the  salt ; 
beat  the  whites  stiff  and  add  to  the  mixture ;  melt  the  butter  in  an 
omelet  pan;  turn  in  the  egg  mixture  and  cook  until  nicely  browned 
underneath ;  set  in  a  cool  oven  until  the  egg  is  firm ;  loosen  from 
the  pan ;  fold  and  serve  immediately. 

EGG  VERMICELLI. 

Boil  four  eggs  twenty  minutes ;  let  stand  in  cold  water  ten  min- 
utes ;  separate  the  yolks  and  whites ;  chop  the  whites  very  fine ;  cook 
together  one  tablespoonful  of  butter ;  one  scant  tablespoonful  of 
flour ;  one-half  teaspoonful  of  salt ;  half  a  saltspoonful  of  white 
pepper;  add  one  cupful  of  rich  milk  and  stir  constantly  until  it 
thickens;  add  the  chopped  whites  of  the  eggs;  toast  six  slices  of 
bread ;  pour  the  hot  cream  sauce  over  the  toast ;  rub  the  yolks 
through  a  fine  strainer  over  the  whole ;  garnish  with  parsley.  This 
makes  an  attractive  luncheon  dish. 


Pastry  and  Pics 


FLAKY  PASTRY. 

One  cupful  of  flour,  One-third  cupful  of  shortening, 

One  saltspoonful  of  salt,  One-fourth  cupful  of  ice  water. 

Have  all  the  material  cold ;  put  the  flour  and  salt  into  a  chopping 
bowl;  add  the  shortening  (half  butter  and  half  lard)  and  chop  into 
pieces  the  size  of  a  pea;  moisten  the  pastry  with  ice  water,  mixing 
lightly  with  a  fork;  turn  out  on  a  floured  board;  draw  together  into 
oblong  shape;  roll  back  and  forth  into  an  oblong  sheet;  fold  into 
thirds ;  turn  half  way  around  and  roll  back  and  forth ;  fold  again  and 
turn  half  way  around  and  roll  out  for  a  third  time ;  brush  off  all  the 
surplus  flour ;  roll  like  a  jelly  roll ;  wrap  in  a  napkin  and  set  on  ice ; 
it  can  be  used  immediately,  or  stand  on  ice  until  the  next  day. 

PUFF   PASTE. 

One  cupful  of  ice  water,  One  teaspoonful  of  salt, 

One  pound  of  flour,  White  of  one  egg. 

One  pound  of  butter, 

Have  material  and  utensils  cold ;  wash  the  butter  in  cold  water  and 
knead  with  a  spoon  until  it  becomes  waxy ;  shape  into  an  oblong 
sheet  about  an  inch  in  thickness  and  set  it  in  a  pan  of  ice  water;  mix 


54  PRACTICAL    COOK    BOOK 

the  salt  and  flour  together ;  rub  one-third  of  the  butter  into  the  flour ; 
moisten  with  the  egg  and  ice  water;  mix  with  a  knife;  stir  vigor- 
ously ;  dredge  the  board  lightly  with  the  flour ;  turn  out  the  paste ; 
sprinkle  lightly  with  flour;  roll  backward  and  forward;  turn  the 
paste  half  way  around  and  roll  from  you ;  when  about  one-fourth  of 
an  inch  in  thickness  wipe  the  remainder  of  the  butter  and  lay  it  on 
the  paste ;  sprinkle  lightly  with  flour ;  fold  the  paste  from  each  side 
until  the  edges  meet,  then  fold  from  the  ends;  pound  lightly  and 
roll  back  and  forth  two  or  three  times ;  double  the  paste  and  roll 
down  to  one-half  inch  in  thickness;  fold  in  thirds  and  turn  half 
way  around ;  roll  down  again ;  repeat  this  for  six  times ;  place  on 
ice  to  harden  for  one  or  two  hours  before  using ;  if  the  paste  sticks, 
place  it  on  ice;  when  chilled  it  will  roll  more  easily;  use  as  little 
flour  as  possible. 

MINCE  PIE. 

Lean  beef,  four  pounds,  Four  pounds  of  currants, 

Two  pounds  of  suet,  Half  a  pound  of  citron, 

Four  quarts  of  chopped  apples,  Juice  of  six  lemons, 

Five  pounds  of  sugar,      .  One  pint  of  molasses, 

Four  pounds  of  raisins,  Three  quinces, 

Three  quarts  of  sweet  cider,  One  pint  of  brandy, 

Cloves,    cinnamon,    mace,    and  Three    ounces    each    of    candied 
nutmeg — three    tablespoon-  orange  and  lemon  peel, 

fuls  of  each,  One  pint  of  white  wine, 

Two  cupfuls  of  meat  broth,  Two  tablespoonfuls  of  salt. 

Cook  and  mince  the  meat  fine ;  chop  the  suet  fine ;  cook  the  quinces 
in  the  cider  until  soft :  chop  the  citron,  lemon  and  orange  peel ;  mix 
all  the  ingredients  and  cook  slowly  until  the  apples  are  soft ;  add  the 
brandy  and  wine  last;  pack  away  in  jars  covered  tightly;  take  half 
the  flaky  pastry ;  roll  into  a  sheet  one-fourth  inch  in  thickness ;  cover 
the  pie-pan,  putting  the  pastry  on  quite  full ;  fill  with  mince  meat, 
having  it  about  half  an  inch  thick ;  roll  out  the  other  half  of  the 
pastry  about  one-eighth  inch  in  thickness;  fold  over  and  cut  two  or 
three  slits ;  cover  the  pie  and  bake  in  a  moderate  oven. 

LEMON  PIE. 

Grated  rind  of  one  lemon.  Three-quarters  of  a  cupful  of  boiling 
Two  level  tablespoonfuls  of  corn-  water, 

starch.  Yolks  of  two  eggs, 

Three-quarters    of    a    cupful     of  One  teaspoonful  of  butter. 

sugar,  Juice  of  one  lemon. 

Mix  the  cornstarch  and  sugar  together  and  add  to  the  boiling 
water,  stirring  until  it  thickens;  add  the  grated  rind  of  the  lemon 
and  cook  for  ten  minutes ;  beat  the  yolks  of  the  eggs  until  creamy ; 
add  slowly  to  the  cornstarch ;  cooking  two  minutes  longer ;  remove 
from  the  fire  and  add  the  lemon  juice  and  butter;  line  a  pie-pan 


PASTRY   AND   PIES  55 

with  flaky  pastry  and  a  rim ;  cover  with  soft  paper ;  fill  with  pieces 
of  stale  bread  and  bake  in  a  moderate  oven;  when  baked  remove  the 
paper  and  bread  and  fill  with  the  mixture ;  beat  the  whites  of  the 
eggs  stiff;  add  two  tablespoonfuls  of  sugar  and  beat  together;  cover 
the  pie  with  the  meringue  and  bake  in  a  cool  oven  until  lightly 
browned. 

APPLE   PIE. 

Cover  the  pie-pan  with  pastry;  slice  the  apples  thin,  and  do  not 
fill  too  full ;  if  apples  are  tart  and  juicy,  no  water  is  needed ;  sprinkle 
sugar  on  top  of  fruit,  half  a  teaspoonful  of  cinnamon  if  liked,  and 
scatter  bits  of  butter  over  the  top ;  roll  the  top  crust ;  make  incisions 
in  the  center  to  allow  the  steam  to  escape;  moisten  the  edge  of  the 
lower  crust  with  water;  press  the  edges  close  together;  cut  a  strip 
of  pastry  half  an  inch  wide;  moisten  around  the  edge  of  pie;  lay  on 
the  pastry  and  press  close  to  the  edge ;  trim ;  bake  in  a  moderate 
oven  forty  minutes. 

PEACH   PIE. 

Prepare  the  same  as  sliced  apple  pie,  using  as  much  sugar  as  neces- 
sary; chop  fine  three  of  four  peach  kernels  and  sprinkle  over  the 
fruit ;  put  on  the  top  crust  and  bake  half  an  hour. 

CREAM  PEACH  PIE. 

Line  pie-pan  with  pastry ;  put  on  rim ;  prick  with  a  fork ;  bake 
until  golden  brown ;  fill  with  sliced  fresh  or  canned  peaches ;  sprinkle 
with  powdered  sugar ;  cover  with  sweetened  whipped  cream.  Straw- 
berries or  any  small  fruit  may  be  used  instead  of  peaches. 

JUICY  FRUIT  PIES. 

Line  a  pie-pan  with  pastry;  fill  with  a  piece  of  linen  or  old  napkin ; 
put  on  the  upper  crust  and  bake  in  a  moderate  oven ;  stew  the  fruit ; 
season  to  taste;  when  the  pastry  is  baked,  separate  with  a  sharp 
knife ;  remove  the  linen ;  fill  with  fruit ;  place  the  cover  on  top  and 
set  aside  to  cool ;  many  of  these  shells  can  be  baked  at  one  time  and 
filled  when  required,  but  the  pastry  must  be  reheated ;  remember  to 
put  the  filling  into  the  pie  while  both  are  hot. 

RHUBARB  PIE. 

Line  pie-pan  with  pastry;  sprinkle  lightly  with  flour;  fill  with 
peeled  rhubarb  cut  into  inch  pieces;  sprinkle  with  flour;  add  one 
cupful  of  sugar ;  put  on  the  top  crust  and  bake  from  forty  minutes 
to  one  hour. 


56  PRACTICAL    COOK    BOOK 

CUSTARD   PIE. 

Line  a  pie-pan  with  pastry  and  a  rim;  dust  lightly  with  flour: 
scald  three  cupfuls  of  milk ;  beat  three  eggs  until  creamy ;  add  three 
tablespoonfuls  of  sugar  and  beat  together;  pour  the  scalded  milk 
over  the  beaten  egg ;  add  one  saltspoonful  of  salt  and  one  saltspoon- 
ful  of  nutmeg ;  fill  the  pie-pan  and  bake  slowly ;  as  soon  as  it  puffs  up 
test  with  a  knife ;  if  it  comes  out  clean  it  is  done. 

PUMPKIN  PIE. 

Two  cupfuls  of  cooked  pumpkin,  One-fourth  teaspoonful  of  nutmeg, 

Two  cupfuls  of  milk,  One-half  teaspoonful  of  salt, 

Two    eggs,  One  level  teaspoonful  of  ginger, 

Two  tablespoonfuls  of  molasses,  One-half  level  teaspoonful  of  cin- 
One-half  cupful  of  sugar,  namon. 

Mix  in  the  order  given ;  line  a  pie-plate  with  paste ;  put  on  a  rim ; 
fill  with  the  pumpkin  mixture ;  bake  in  a  moderate  oven  forty 
minutes. 


Puddings 


ENGLISH   PLUM  PUDDING. 

One-half  pound  of  stale  bread         One-fourth  pound  of  figs, 

crumbs,  One-eighth  pound  of  citron, 

One  cupful  of  hot  milk,  One-half  pound  of  suet, 

One-half  cupful  of  sugar,  One-fourth  cup  of  brandy, 

Four  eggs,  One-half  teaspoonful  each  of  cin- 
One-half  pound  of  raisins,  namon,  mace,  cloves,  nutmeg, 

One-half  pound  of  currants,  One  teaspoonful  of  salt. 

Cover  the  bread  crumbs  with  the  milk;  separate  the  eggs;  beat 
the  yolks  until  creamy;  add  the  sugar  and  beat  together;  add  to 
the  bread  and  milk ;  chop  and  flour  the  figs  and  suet ;  add  all  the 
ingredients  to  the  bread  and  milk;  beat  the  whites  of  the  eggs  stiff 
and  add  to  the  mixture;  butter  the  mould;  fill  three-quarters  full; 
steam  in  a  single  mould  from  five  to  ten  hours;  serve  with  brandy 
sauce. 

STEAMED   SUET  PUDDING. 

Three  cupfuls  of  flour,  One  cup  of  water, 

One  level  teaspoonful  of  soda,  One  cup  of  molasses, 

One  cup  of  chopped  suet,  One  teaspoonful  each  of  cinnamon, 

One  cup  of  raisins  and  currants,  nutmeg  and  cloves. 

Mix  the  flour,  soda,  spices  and  suet  together;  add  the  molasses, 
fruit  and  water;  steam  three  hours  in  a  single  mould,  or  one  hour 
in  small  moulds ;  serve  hot,  with  fruit  sauce. 


PUDDINGS  57 

ORANGE   PUDDING. 

One  cupful  of  bread  crumbs,  Yolks  of  two  eggs, 

Juice  and  rind  of  one-half  orange,     Whites  of  four  eggs. 
One-third  cup  of  sugar, 

Cover  the  bread  crumbs  with  milk;  add  the  rind  and  juice  of  the 
orange  and  the  beaten  yolks  of  the  eggs ;  beat  the  whites  until  stiff ; 
add  the  sugar  and  beat  and  add  to  the  mixture ;  bake  in  a  buttered 
mould ;  set  in  a  pan  of  hot  water;  bake  until  firm ;  serve  with  golden 
sauce. 

FRENCH  BREAD   PUDDING. 

One  cupful  of  bread  crumbs,  One  saltspoonful  of  salt, 

Two  cupfuls  of  milk,  One  tablespoonful  of  sugar, 

Two  small  eggs,  One  teaspoonful  of  butter. 

Scald  the  milk  and  pour  it  over  the  bread  crumbs ;  separate  the 
eggs  and  beat  the  yolks  with  the  sugar;  add  to  the  bread  crumbs; 
and  salt  and  the  butter,  melted ;  pour  into  a  buttered  baking  dish ; 
set  in  a  pan  of  hot  water ;  bake  in  a  moderate  oven  until  firm ;  when 
cooked  spread  with  jelly;  beat  the  whites  of  the  eggs  stiff;  add  two 
tablespoonfuls  of  powdered  sugar  and  beat  together;  cover  the  pud- 
ding with  the  meringue  and  bake  in  a  cool  oven  until  nicely  browned. 

PRUNE   PUDDING. 

One-half  pound  of  prunes,  Juice  of  one-half  lemon, 

One  pint  of  water,  Six  level  tablespoonfuls  of  corn- 

One  cupful  of  sugar,  starch. 

One  quarter  teaspoonful  of  salt, 

Wash  the  prunes  and  soak  over  night ;  simmer  until  tender ; 
remove  the  pits;  add  enough  water  to  the  liquid  to  make  two  cup- 
fuls ;  mix  the  cornstarch  with  the  sugar ;  add  to  the  prunes  and  cook 
fifteen  minutes,  stirring  frequently ;  when  cooked  add  the  lemon 
juice  and  one-half  teaspoonful  of  almond  extract ;  dip  the  mould  in 
cold  water  and  drain;  fill  with  the  pudding  and  set  away  to  cool; 
serve  cold  with  whipped  cream. 

DELICATE   PUDDING. 

Four  level  tablespoonfuls  of  corn-  One  and  one-half  cupfuls  of  boil- 

stareh,  ing  water. 

One-fourth  cupful  of  cold  water,  One-half  cupful  of  sugar, 

Whites  of  three  eggs,  One  teaspoonful  of  vanilla. 

Mix  the  cornstarch  with  the  cold  water;  pour  over  it  the  boiling 
water  and  cook  fifteen  minutes ;  beat  the  eggs  stiff ;  add  the  sugar 
and  beat  together;  pour  the  hot  starch  over  the  egg  and  sugar  and 
beat  until  smooth ;  add  the  vanilla ;  dip  mould  in  water ;  fill  with 
pudding;  set  on  ice;  serve  with  boiled  custard  made  from  the  yolks 
of  the  eggs. 


58  PRACTICAL    COOK    BOOK 

BOILED  CUSTARD. 

One  pint  of  milk,  Three  tablespoonfuls  of  sugar. 

Yolk  of  three  eggs,  One-half  teaspoonful  of  vanilla. 

Scald  the  milk;  beat  the  eggs  and  sugar  together;  pour  the  hot 
milk  over  the  beaten  egg ;  cook  until  creamy ;  add  the  vanilla  and 
set  aside  to  cool. 

CREAM  RICE  PUDDING. 

One-fourth  cupful  of  rice,  One  tablespoonful  of  sugar. 

Two  and  one-quarter  cupfuls  of       Saltspoonful  of  salt. 
milk, 

Wash  the  rice ;  add  the  milk,  sugar  and  salt  and  allow  it  to  come  to 
the  boiling  point ;  simmer  slowly  and  cook  for  two  or  three  hours, 
stirring  occasionally ;  when  the  rice  is  tender  put  on  the  grate  in  a 
hot  oven  and  brown ;  serve  hot  or  cold. 

BREAD   AND   APPLE   PUDDING. 

Four  tart  apples,  Salt,  sugar  and  cinnamon. 

Two  slices  of  stale  bread, 

Butter  the  baking  dish ;  pare,  core  and  slice  the  apples ;  soak  the 
bread  in  cold  water ;  put  a  layer  of  apples  in  the  bottom  of  the  bak- 
ing dish ;  sprinkle  with  sugar  and  cinnamon  and  a  little  salt ;  put  a 
layer  of  bread,  another  layer  of  apples  and  cover  the  top  with  stale 
bread  crumbs ;  moisten  with  melted  butter ;  bake  in  a  moderate 
oven  for  half  an  hour ;  cover  dish  the  first  fifteen  minutes ;  serve  hot 
with  lemon  sauce. 

APPLE   ROLY-POLY. 

Two  cupfuls  of  flour,  One-half  cupful  of  sugar. 

One  teaspoonful  of  baking  powder,  Two  teaspoonfuls  of  cinnamon, 

One  teaspoonful  of  salt,  One  egg, 

One  tablespoonful  of  butter,  Milk. 

Sift  the  flour,  salt,  baking-powder  together;  rub  in  the  butter; 
beat  the  egg ;  add  to  the  flour  with  enough  milk  to  make  a  soft 
dough;  turn  out  on  moulding  board  and  knead  until  smooth,  using 
flour  enough  to  keep  from  sticking ;  roll  into  sheet  one-quarter  inch 
in  thickness ;  spread  thickly  with  sliced  apples ;  sift  over  them  the 
sugar  and  cinnamon;  roll  like  a  jelly  roll;  press  the  edges  of  the 
dough  well  together;  place  the  pudding  in  baking  dish;  cover  and 
steam  over  boiling  water  for  one  and  a  half  hours;  or  put  in  pud- 
ding dish  and  bake  forty  minutes ;  serve  with  lemon  or  wine  sauce. 

PRUNE   SOUFFLE. 

One-half  pound  of  prunes,  Whites  of  six  eggs, 

One-half  teaspoonful  of  salt,  Six  tablespoonfuls  of  sugar. 

Juice  of  one  lemon, 


PUDDING  SAUCES  59 

Wash  and  soak  the  prunes  over  night ;  stew  until  very  soft ;  re- 
move the  pits  and  chop  very  fine;  add  the  lemon  juice;  beat  the 
whites  of  the  eggs  very  stiff;  add  the  sugar  and  salt  and  beat  to- 
gether; beat  in  the  chopped  prunes;  put  in  buttered  baking  dish 
and  bake  in  a  cool  oven  thirty  minutes ;  serve  immediately,  with 
creamy  sauce. 

BAKED   CORNMEAL  PUDDING. 

Scald  one  pint  of  milk ;  moisten  one  and  one-half  tablespoonfuls  of 
cornmeal  with  a  little  cold  milk ;  pour  over  it  the  hot  milk  and  cook 
in  a  double  boiler  for  two  hours,  stirring  frequently;  then  add  one 
level  tablespoonful  of  butter,  one-half  teaspoonful  of  salt;  two 
tablespoonfuls  of  molasses,  two  eggs  and  one  pint  of  cold  milk ; 
butter  a  baking  dish  and  fill  with  the  mixture ;  bake  in  a  moderate 
oven  one  hour;  set  the  baking  dish  into  a  pan  of  hot  water. 

CARAMEL  CUSTARDS. 

Three  eggs.  Two-third  cupful  of  caramelized 

Two  eupfuls  of  milk,  sugar. 

Scald  the  milk;  beat  the  eggs;  pour  the  hot  milk  over  the  beaten 
eggs;  add  the  sugar,  or  rather  syrup;  pour  into  buttered  custard 
cups ;  set  the  cups  in  pan  of  hot  water ;  bake  in  cool  oven  until  firm ; 
serve  with  caramel  sauce. 


Pudding  Sauces 

GOLDEN  SAUCE. 

One-third  cupful  of  butter,  One-third  cupful  of  milk, 

One  cupful  of  sugar  (powdered).      Grated  rind  of  half  an -grange. 
Yolks  of  two  eggs, 

Cream  the  butter ;  add  the  sugar  and  cream  together ;  then  add  the 
yolks  of  the  eggs  and  orange  rind ;  heat  the  milk  scalding  hot ;  pour 
onto  the  butter;  cook  until  it  thickens. 

LEMON   SAUCE. 

One  cupful  of  water,  One  cupful  of  sugar, 

Eind  of  half  a  lemon,  One  teaspoonful  of  cornstarch. 

One  teaspoonful  of  butter,  Juice  of  one  large  lemon. 

Mix  cornstarch  with  sugar ;  cook  sugar,  water,  cornstarch  and  rind 
of  the  lemon  together  for  ten  minutes ;  remove  from  the  fire  and  add 
butter  and  lemon  juice. 


60  PRACTICAL    COOK    BOOK 

WINE   SAUCE. 

Cream  one  cupful  of  butter;  add  two  cupfuls  of  powdered  sugar 
and  cream  together ;  heat  a  cupful  of  wine  and  add  slowly :  cook 
over  boiling  water  for  two  minutes. 

CARAMEL   SAUCE. 

Cook  together  one  cupful  of  sugar  and  one-fourth  of  a  cupful  of 
water ;  boil  rapidly  until  it  begins  to  brown ;  then  stir  until  of  a  rich 
golden  brown :  add  one-half  cupful  of  water  and  stir  until  smooth. 

BRANDY  SAUCE. 

Cook  one  cupful  of  sugar  and  half  a  cupful  of  water  for  fifteen 
minutes ;  beat  the  yolks  of  three  eggs  and  stir  them  into  the  boiling 
syrup ;  set  the  bowl  into  a  pan.  of  hot  water  and  beat  until  it  begins 
to  thicken ;  add  one  tablespoonf ul  of  butter  and  the  whites  of  three 
eggs  beaten  stiff;  lastly  add  one-third  of  a  cupful  of  brandy:  stir 
thoroughly,  and  serve. 

HARD   SAUCE. 

Beat  half  a  cupful  of  butter  to  a  cream ;  gradually  add  one  cupful 
of  powdered  sugar  and  beat  until  creamy ;  flavor  with  one  teaspoon- 
ful  of  any  flavoring  desired. 

FOAMY   SAUCE. 

Beat  butter  and  sugar  together  as  for  hard  sauce ;  add  gradually 
one-third  of  a  cupful  of  boiling  milk,  beating  all  the  time :  serve 
immediately. 

FRUIT  SAUCE 

Cook  one  cupful  of  sugar,  one  tablespoonful  of  flour  and  one  cup- 
ful of  water  together,  for  five  minutes ;  add  half  a  cupful  of  any  kind 
of  fruit  juice ;  pour  over  one-half  cupful  of  butter  beaten  to  a  cream. 

BERRY  SAUCE. 

One  pint  of  berries   (raspberries.     One  and  one-half  cupfuls  of  pow- 

.  strawberries  or  blackberries) .  dered  sugar. 

One  tablespoonful  of  butter,  One  egg. 

Put  the  berries  in  bowl;  add  one  tablespoonful  of  granulated 
sugar  and  mash  to  draw  out  the  juices ;  set  the  bowl  in  a  warm  place ; 
beat  the  butter  to  a  cream ;  add  the  powdered  sugar  and  the  beaten 
white  of  the  egg;  just  before  serving  add  the  mashed  berries  or 
juice. 


Invalid  Cookery 


BEEF  TEA. 

Buy  the  top  of  the  round  for  beef  tea ;  it  contains  the  most  nutri- 
ment and  is  the  best  flavored;  remove  every  particle  of  fat;  cut  the 
meat  into  very  fine  pieces ;  add  one  pint  of  water  to  each  pound  of 
beef;  put  into  a  glass  jar  and  set  the  jar  in  a  pan  of  warm  water; 
do  not  heat  the  water  above  110  degrees;  let  stand  for  two  hours; 
strain  through  a  strainer  cloth ;  season  with  salt  and  serve. 

BROILED  BEEF  TEA. 

Broil  a  thick  round  steak  for  five  minutes ;  cut  into  small  pieces 
and  press  out  the  juice;  salt  and  serve,  or  if  too  strong  add  half  a 
cupful  of  hot  water. 

BARLEY  WATER. 

One  tablespoonf  ul  of  pearl  barley,     One-half  of  a  lemon, 
Three  cubes  of  sugar,  One  quart  of  boiling  water. 

Wash  the  barley  in  cold  water,  then  put  with  the  sugar  and  lemon 
juice  into  the  boiling  water ;  place  where  it  will  keep  hot  for  three 
hours;  strain  and  serve;  orange  juice  may  be  used  instead  of  lemon. 

OATMEAL   GRUEL. 

Cover  three  tablespoonfuls  of  oatmeal  with  one  quart  of  boiling 
water;  add  one-fourth  of  a  teaspoonful  of  salt;  boil  one  hour;  put 
into  an  oatmeal  boiler  and  cook  two  hours ;  strain,  and  serve  with 
cream  and  sugar. 

FLAXSEED    LEMONADE. 

Four  tablespoonfuls  of  flaxseed,        Juice  of  two  lemons. 
One  quart  of  boling  water, 

Pour  the  boiling  water  over  the  flaxseed  and  steep  three  hours; 
strain;  add  the  lemon  juice  and  sweeten  to  taste. 

TOAST. 

Cut  stale  bread  one-third  of  an  inch  in  thickness ;  remove  the  crusts ; 
place  on  the  toaster  on  the  back  part  of  the  stove,  turning  frequently 
until  it  is  dry;  push  to  the  hottest  part  of  the  stove  and  brown 
nicely;  toast  should  be  brown  and  crisp,  not  hard  or  soggy  in  the 
middle. 


62  PRACTICAL    COOK    BOOK 

EGGNOG. 

Beat  the  yolk  of  one  egg  until  creamy ;  whip  the  white  and  beat  in 
with  the  yolk;  add  one  tablespoonful  of  sugar,  one  tablespoonful  of 
wine  or  brandy  and  half  a  cupful  of  milk ;  lastly,  a  little  nutmeg. 

CHICKEN  JELLY  OR  BROTH. 

Clean  a  small  chicken;  cut  into  small  pieces;  cover  it  with  cold 
water ;  heat  very  slowly  and  simmer  until  the  meat  is  tender ;  strain, 
and  \vhen  cold  remove  the  fat;  season  with  salt,  pepper  and  lemon; 
add  the  shell  and  white  of  one  egg  and  cook  for  five  minutes ;  skim 
and  strain  through  a  fine  towel  or  napkin;  put  into  cups  and  cool 
if  intended  for  jelly ;  small  cubes  of  the  breast  meat  may  be  moulded 
in  the  jelly  or  served  in  the  broth  if  the  patient  can  take  it ;  serve 
hot  without  clearing,  if  intended  for  broth. 


Cake 


NOTES  ON  CAKE  MAKING. 

Have  the  bowl  warm,  the  butter  soft,  sugar  fine ;  use  a  wooden 
spoon  for  beating ;  never  mix  cake  in  tin ;  have  pans  perfectly  clean ; 
do  not  grease  the  pans ;  paper  the  bottom  of  the  pan,  and,  for  butter 
cakes,  butter  lightly  the  upper  side  of  the  paper.  When  baked  slip 
a  knife  around  the  edges  of  the  cake  to  loosen  it;  let  stand  in  the 
pan  until  you  can  handle  the  pan  without  a  holder;  let  butterless 
cake  stand  in  the  pan  until  cold ;  when  a  cake  is  nearly  baked  it  will 
shrink  from  the  sides  of  the  pan. 

ANGEL  CAKE. 

Eleven  eggs,  One  teaspoonful  of  cream  tartar. 

One  cupful  of  flour,  One    teaspoonful    of    almond    or 
One  and  one-half  cupfnls  of  gran-  vanilla  extract, 

ulated  sugar, 

Sift  the  flour  and  cream  tartar  five  times ;  sift  the  sugar  twice ;  beat 
the  whites  of  the  eggs  to  a  stiff  froth ;  add  the  sugar  gradually ;  fold 
in  the  flour;  add  the  extract;  paper  the  bottom  of  an  ungreased  pan, 
one  with  a  tube  in  the  center  is  best ;  bake  from  forty-five  minutes  to 
one  hour  in  cool  oven ;  when  baked  invert  the  pan  and  let  stand  until 
cold. 

SUNSHINE  CAKE. 

Make  the  same  as  angel  cake,  adding  the  yolks  of  five  eggs,  beaten 
light. 


CAKE  63 

SPONGE   CAKE. 

Five  eggs,  One  cupful  of  flour, 

One  cupful  of  sugar,  Juice  and  rind  of  half  a  lemon. 

Separate  the  eggs;  beat  the  yolks  nntil  creamy;  add  half  of  the 
sugar  and  beat ;  add  the  grated  rind  of  the  lemon ;  whip  the  whites ; 
add  the  lemon  juice,  the  remainder  of  the  sugar,  then  the  beaten 
yolks  of  the  eggs,  and  lastly  fold  in  the  flour ;  bake  in  an  ungreased 
pan  one  hour ;  when  done  invert  the  pan  and  let  stand  until  cold. 

DELICATE   CAKE. 

Three-fourths  cupful  of  butter,  Two-thirds  cupful  of  egg  white, 

One     and     one-half     cupfuls     of  Three  cupfuls  of  flour  and  three 

sugar,  slightly  rounding  teaspoonfuls 

Two-thirds  cupful  of  cold  water,  of  baking  powder, 

One    teaspoonful    of    lemon    juice  One    teaspoonful    of    almond   and 

or  one-fourth   teaspoonful   of  mace       extract       (one-fourth 

cream  tartar.  mace). 

Cream  the  butter ;  add  the  sugar  gradually  and  cream  together ; 
add  the  eggs  unbeaten,  one-half  at  a  time,  and  beat  together  until 
light;  add  lemon  juice;  sift  the  flour  before  measuring;  add  water 
and  flour  alternately;  mix  the  baking-powder  with  the  last  half 
cupful  of  the  flour  and  sift  into  the  cake ;  beat  thoroughly,  and  add 
the  flavoring;  beat  the  cake  for  five  minutes  after  everything  is 
added ;  bake  in  a  moderate  oven — one  loaf,  fifty  minutes. 

DEVIL'S  FOOD   CAKE. 

PAET  I. 

One-half  cupful  grated  chocolate,      One-half  cupful   of  milk. 
One  cupful  of  light  brown  sugar, 

Cook  over  the  fire,  stirring  until  dissolved ;  set  aside  to  cool. 

PAET  II. 

One-half  cupful  of  butter,  Two   eggs, 

One  cupful  of  brown  sugar,  Two  and  one-half  cupfuls  of  flour. 

One-half  cupful  of  sweet  milk,         Two  teaspoonfuls  of  vanilla. 
One  level  teaspoonful  of  soda, 

Cream  the  butter;  add  the  sugar  gradually  and  cream  together; 
if  lumpy  mash  out  lumps  with  potato  masher.;  add  the  eggs  and  beat 
thoroughly ;  dissolve  the  soda  in  the  milk ;  add  the  milk  and  flour 
alternately;  add  the  vanilla.  Add  Part  I  to  Part  II;  bake  in  three 
layers ;  ice  with  boiled  icing. 

LEMON  QUEENS. 

One-half  cupful  of  butter,  Four  eggs, 

One  cupful  of  sugar,  One-fourth  teaspoonful  of  salt, 

Rind  of  half  a  lemon,  One-fourth  teaspoonful  of  soda, 

One     tablespoonful     of     lemon  One    and    one-fourth    cupfuls    of 
juice,  flour. 


64  PRACTICAL    COOK    BOOK 

Cream  the  butter;  add  the  sugar  gradually  and  cream  together; 
add  the  rind  and  juice  of  the  lemon;  add  eggs,  unbeaten,  one  at  a 
time,  and  beat  until  smooth  and  light ;  mix  the  soda  and  salt  with  the 
flour  and  sift  into  the  batter;  bake  in  muffin  pans  thirty  minutes  in 
a  moderate  oven. 

PLAIN  LOAF   CAKE. 

Two-thirds  of  a  cupful  of  butter,  Three    teaspoonfuls    of    baking 
One     and    one-third    cupfuls    of  powder, 

sugar,  One  cupful  of  milk, 

Three  and  one-fourth  cupfuls  of  One    teaspoonful    of    orange    and 

flour,  vanilla  extract  (half  and  half). 

Four  eggs, 

Cream  the  butter;  add  the  sugar  gradually  and  cream  together; 
add  the  eggs,  unbeaten,  two  at  a  time,  and  beat  until  perfectly 
smooth;  add  the  milk  and  flour  alternately,  mixing  the  baking- 
powder  with  the  last  half  cupful  of  the  flour  and  sift  into  the  cake ; 
add  the  flavoring;  bake  in  a  moderate  oven  from  forty  to  forty-five 
minutes. 

SPICE   CAKE. 

Two  cupfuls  of  brown  sugar.  One-half  cupful  of  sour  milk, 

Two  cupfuls  of  flour,  One  level  teaspoonful  of  soda, 

One-half  cupful  of  butter,  One  teaspoonful  each  of  nutmeg, 
Four  eggs,  cinnamon  and  cloves. 

Cream  the  butter;  add  the  sugar  gradually  and  cream  together; 
add  the  yolks  of  four  and  the  whites  of  two  eggs ;  add  the  milk  and 
flour  alternately,  mixing  the  spices  and  baking-powder  with  the  last 
half  cupful  of  the  flour ;  bake  from  thirty  to  forty-five  minutes ;  ice 
with  boiled  icing. 

COCOANUT  CAKE. 

One-third  cupful  of  butter,  One  and  one-half  cupfuls  of  flour, 

One  cupful  of  sugar,  One  and  one-half  teaspoonfuls  of 
One-half  cupful  of  milk,  baking  powder. 

Two  eggs, 

Cream  the  butter;  add  the  sugar  gradually  and  cream  together; 
add  the  eggs,  unbeaten,  and  beat  thoroughly ;  sift  the  flour  and  bak- 
ing-powder together;  add  the  milk  and  flour  alternately;  bake  in 
layers  fifteen  minutes  in  moderate  oven. 

COCOANUT  ICING. 

Beat  the  whites  of  two  eggs  stiff ;  add  two  cupfuls  of  powdered 
sugar  and  beat  together;  mix  cocoanut  with  one-half  the  icing  and 
spread  between  the  layers ;  spread  over  the  top  and  sides  of  the  cake 
and  sprinkle  thickly  with  cocoanut  on  top  and  sides. 


CAKE  65 

QUEEN   VICTORIA'S   WEDDING   CAKE. 

Twelve  eggs,  One-half  cupful  of  boiled  milk, 

Two  pounds  of  currants,  One  pound  of  flour, 
One  and  one-half  pounds  of  white     One  pound  of  almonds, 

sugar.  Two  pounds  of  citron, 

One  pound  of  butter,  One  teaspoonful  of  nutmeg, 

One  cupful  of  brown  sugar,  One  teaspoonful  of  cloves, 

One  quart  of  brandy,  One  teaspoonful  of  cinnamon. 

Hlanch  and  cut  the  almonds  into  strips;  slice  citron;  seed  and 
clean  raisins;  wash  and  dry  currants  the  day  before  mixing;  flour, 
sujrar  and  almonds  are  dried  and  slightly  browned  in  slow  oven; 
separate  the  eggs  and  beat;  cream  the  butter;  add  the  sugar  and 
cream  together;  add  the  flour  and  eggs  alternately,  mixing  spices 
with  the  flour ;  then  the  milk ;  with  wooden  spatula  beat  in  the  fruit ; 
add  one  pint  of  the  brandy  and  bake  four  hours  in  a  moderately 
heated  oven ;  raise  the  pan  from  bottom  of  oven ;  when  baked  and 
cold  turn  over  it  the  remaining  pint  of  brandy ;  wrap  in  paraffine 
paper  and  box ;  once  a  year  remove  from  box  and  pour  over  another 
pint  of  brandy. 

POUND    CAKE. 

One  cupful  of  butter,  One  cupful  of  sugar, 

Five  eggs,  Two  cupfuls  of  pastry  flour, 

One   teaspoonful   of  baking   pow-  One  teaspoonful  of  extract — vanilla, 
der,  lemon  and  a  few  drops  of  mace. 

Cream  the  butter  and  gradually  add  the  sugar  and  cream  together ; 
add  the  eggs,  unbeaten,  one  at  a  time,  beating  at  least  three  minutes 
between  each  egg;  add  the  flour  sifted,  mixing  the  baking-powder 
with  the  last  half  cupful  of  the  flour ;  lastly  add  the  extracts,  beating- 
the  cake  thoroughly ;  bake  in  a  loaf  in  a  moderate  oven  fifty  minutes ; 
if  baked  in  a  sheet  it  may  be  cut  in  fancy  shapes  and  iced  with  con- 
fectioners' icing. 

A  white  fruit  cake  is  made  by  adding  one  cupful  of  stoned  raisins 
or  currants,  or  one  quarter  of  a  pound  of  citron  to  the  batter. 

FRUIT   CAKE. 

One  pound  of  butter,  One  pound  of  sugar, 

One  dozen  eggs,  One  pound  of  citron, 

Five  pounds  of  raisins.  Three  pounds  of  currants, 

One  cupful  of  molasses,  One  tablespoonful  each  of  cinna- 

One  pint  of  brandy,  mon,    cloves,    mace,    allspice, 

One-half  pint  of  wine,  and  nutmeg. 

One  pound  of  flour,  Two  level  teaspoonfuls  of  soda. 

'Cream  the  butter;  add  the  sugar  gradually  and  cream  together; 
beat  the  eggs  until  creamy  and  add  to  the  butter  and  sugar,  then 
add  the  molasses;  sift  the  flour,  soda  and  spices  together  and  add 
gradually,  beating  thoroughly ;  stone  and  chop  the  raisins ;  chop  the 


66  PRACTICAL    COOK    BOOK 

citron ;  add  the  fruit,  wine  and  brandy  and  mix  thoroughly ;  line  a 
large  pan  with  two  thicknesses  of  heavy  brown  paper ;  butter  lightly  ; 
bake  in  a  moderate  oven  three  hours. 

ALMOND   SLICES. 

Six  eggs.  Three  tablespoonfuls  of  chocolate, 

Two  cupfuls  of  sugar,  One  level  teaspoonful  each  of  all- 
One-half  pound  of  almonds,  spice,  and  cinnamon, 

Three  cupfuls  of  flour,  Ono-half  teaspoonful  each  of  cloves 
Three  teaspoonfuls  of  baking  and  nutmeg, 

powder, 

Blanch  and  chop  the  almonds ;  separate  the  eggs ;  beat  the  yolks 
until  creamy ;  mix  the  chocolate  and  spices  with  the  sugar ;  sift  the 
flour  and  baking-powder  together ;  add  the  sugar  to  the  beaten  yolks 
of  the  eggs,  then  the  flour  and  chopped  almonds ;  lastly  the  whipped 
whites  of  the  eggs ;  shape  in  long  narrow  strips  on  a  flat  pan  and 
bake  twenty  minutes ;  while  warm  cut  in  slices :  will  keep  a  long  time. 

HOT  WATER   GINGERBREAD. 

One  cupful  of  molasses,  One  tablespoonful  of  ginger, 

One  teaspoonful  of  soda,  One  tablespoonful  of  melted  butter. 

One-half  teaspoonful  of  salt,  Two  and  one-half  cupfuls  of  fiour. 
One-half  cupful  of  boiling  water, 

Mix  the  molasses,  ginger,  soda,  salt,  butter  and  boiling  water  to- 
gether ;  add  the  flour,  sifted ;  bake  in  a  hot  oven  thirty  minutes. 

CREAM   PUFFS. 

One  cupful  of  boiling  water,  One  cupful  of  flour, 

One-half  cupful  of  butter,  Four  eggs. 

Put  the  water  and  butter  in  saucepan  and  boil  slowly  until  the 
butter  is  melted;  then  add  the  flour  and  allow  it  to  cook  until  it 
cleans  from  the  sides  of  the  pan,  stirring  constantly ;  when  cool,  add 
one  egg  at  a  time,  beating  it  in  throughly ;  drop,  by  small  spoonfuls, 
on  a  buttered  papered  pan;  bake  in  a  moderate  oven  until  puffed 
and  crusty — about  thirty  minutes ;  when  cold,  cut  on  one  side  and 
fill  with  whipped  cream,  sweetened  with  powdered  sugar  and 
flavored  with  vanilla  or  with  a  filling  made  from  "Filling  for  Cream 
Puffs." 

FILLING  FOR   CREAM   PUFFS. 

Two  cupfuls  of  milk,  One-third  of  a  cupful  of  flour. 

Three-fourths  of  a  cupful  of  sugar,     Two  eggs. 
One  teaspoonful  of  vanilla. 

Scald  the  milk ;  mix  the  sugar  and  flour  together  and  beat  into  the 
eggs ;  pour  hot  milk  over  the  beaten  egg ;  cook  in  a  double  boiler  until 
thickened;  stirring  constant^ ;  when  cool  flavor  with  vanilla. 


CAKK  67 

FROSTING. 

White  of  one  egg,  One  cupful  of  confectioners  '  sugar. 

One  tablespoonful  of  lemon  juice, 

Add  the  sugar  gradually  to  the  unbeaten  white  of  the  egg ;  when 
all  the  sugar  is  added  beat  in  the  lemon  juice  and  one-half  teaspoon- 
ful  of  vanilla;  beat  until  it  will  pile  up  in  the  bowl  when  dropped 
from  the  egg-beater. 

BOILED   ICING. 

One  cupful  of  granulated  sugar,        One-fourth  of  a  cupful  of  water. 

Boil  the  water  and  sugar  together  until  it  will  form  a  soft  ball 
when  dropped  in  ice  water ;  beat  the  white  of  an  egg  until  stiff ;  pour 
the  boiling  syrup  over  the  beaten  white  of  the  egg  and  stir  until  it 
thickens;  flavor  with  any  desired  flavoring. 

CHOCOLATE    ICING. 

Two    squares    of  unsweetened         One   and   one-half    tablespoonfuls 

chocolate,  of  milk, 

Three-fourths    of  a    cupful    of         One  egg. 

sugar, 

Scrape  the  chocolate ;  add  the  milk  and  sugar ;  cook  until  it  boils ; 
beat  the  egg  light  and  creamy ;  pour  the  chocolate  mixture  over  the 
egg ;  cook  one  minute  longer. 

JELLY   ROLL. 

Four  eggs,  One-half  of  a  cupful  of  powdered 

Three-fourths  of  a  cupful  of  pas-  sugar. 

try  flour, 

Separate  the  eggs ;  beat  the  yolks  until  creamy ;  add  the  sugar  and 
beat  together ;  beat  the  whites  until  very  stiff  and  dry  and  add  to  the 
yolks ;  sift  in  the  flour  and  stir  quickly ;  paper  a  large  shallow  pan ; 
bake  twenty  minutes ;  while  yet  warm  cut  off  the  edges,  spread  with 
any  kind  of  jelly  and  roll  up;  pin  a  towel  around  it  and  put  in  a  cool 
place;  cut  with  a  sharp  knife. 

WAFERS. 

One-half  cupful  of  butter,  Two  cupfuls  of  flour, 

One-half  cupful  of  milk,  One  cupful  of  powdered  sugar. 

Cream  the  butter  and  gradually  add  the  sugar  and  cream  together ; 
add  the  milk  and  flour  alternately  and  mix  thoroughly ;  spread  on  a 
sheet  iron  or  turn  baking  pans  bottom  side  up  and  wipe  very  clean ; 
cut  into  squares  when  lightly  browned  and  roll  while  hot ;  the  wafers 
must  be  cut  and  rolled  as  soon  as  thev  come  from  the  oven. 


68  PRACTICAL    COOK    BOOK 

COOKIES. 

One  cupful  of  sugar,  Two  eggs, 

Six  tablespoonfuls  of  melted  but-  Two  teaspoonfuls  of  baking  povv- 

ter,  der, 

Four  tablespoonfuls  of  milk,  Flour  to  make  a  soft  dough. 

Stir  the  butter  into  the  sugar;  beat  the  eggs  and  add  to  the  sugar; 
add  the  milk;  sift  the  baking-powder  with  one  cupful  of  flour  and 
add  to  the  mixture,  then  enough  more  flour  to  make  a  dough;  roll 
out  on  well-floured  board  and  cut  into  shape ;  bake  in  quick  oven. 

NUT  WAFERS. 

Beat  until  very  light  two  eggs  and  one  cupful  Golden  C  brown 
sugar;  add  three  tablespoonfuls  of  flour  and  one  cupful  of  nuts 
finely  chopped ;  drop  on  buttered  tins  and  bake. 

SMALL  NUT  CAKES. 

One  pound  of  butter,  Three  eupfuls  of  flour, 

One  and  one-half  eupfuls  of  sugar,  One  and  one-half  teaspoonfuls  of 

Four  eggs,  baking  powder, 

Wine  glassful  of  brandy,  English  walnuts. 

Cream  the  butter;  add  the  sugar  gradually  and  cream  together; 
beat  the  eggs  until  very  creamy ;  sift  baking-powder  with  flour ;  add 
the  eggs  to  the  creamed  butter  and  sugar ;  add  flour  and  brandy ; 
shape  into  balls;  put  a  piece  of  nut  on  top;  bake  in  hot  oven. 

CARAMEL  ICING. 

One  cupful  of  brown  sugar,  One-third  cupful  of  milk, 

One  tablespoonful  of  butter,  One  teaspoonful  of  vanilla. 

Boil  slowly  until  it  thickens ;  then  beat  until  thick  enough  to 
spread. 


Delicate  Desserts 


STRAWBERRY  PUDDING. 

One-third  of  a  box   of   gelatine,  One    and    two-third    eupfuls    of 
One-third    of    a    cupful    of    cold  strawberry  juice, 

water,  .Tuice  of  one  lemon, 

One-third  of  a  cupful  of  boiling  Whites  of  two  small  eggs, 

water,  Six    tablespoonfuls    of    whipped 
One  saltspoonful  of  salt,  cream. 

Cover  the  gelatine  with  cold  water ;  when  softened  add  the  boiling 
water  and  stir  until  dissolved ;  add  the  strawberry  juice,  lemon  juice 
and  salt ;  set  away  to  cool  until  it  begins  to  thicken ;  whip  the  eggs 


DELICATE    DESSERTS  69 

until  stiff;  add  two  tablespoonfuls  of  sugar  and  beat  together;  when 
the  gelatine  is  slightly  thickened  beat  with  Dover  egg-beater  until 
light;  add  the  whites  of  the  eggs,  and  lastly  the  whipped  cream; 
dip  the  mould  in  cold  water  and  drain ;  fill  with  the  mixture  and  set 
away  to  harden;  do  not  use  a  tin  mould;  pineapple,  grape,  lemon, 
orange,  currant,  raspberries,  cherry,  etc.,  may  be  used  instead  of 
strawberry ;  cut  in  slices  and  serve  with  cake. 

FIG  PUDDING. 

One-third  box  of  gelatine,  One  cupful  of  sugar, 

One-third  cupful  of  cold  water,  White  of  one  egg, 

One-third  cupful  of  boiling  water,  One  pint  of  whipped  cream, 

Juice   of   one   orange   with   water  One-half  pound  of  figs, 

enough    added    to    make    one  Juice  of  half  a  lemon. 

and  one-third  cupfuls, 

Cover  the  gelatine  with  cold  water  and  let  stand  until  soft;  cook 
the  sugar  and  hot  water  to  a  syrup ;  pour  the  boiling  syrup  over  the 
gelatine  and  stir  until  dissolved ;  strain  and  cool ;  whip  the  egg ;  add 
cream  to  egg  and  stand  the  bowl  in  a  pan  of  ice  water;  add  the 
gelatine  mixture  and  stir  until  it  thickens;  chop  the  figs  and  cover 
with  the  lemon  juice;  let  stand  while  making  the  pudding;  add  figs 
to  the  pudding,  and  let  stand  on  the  ice  until  thickened. 

PEACHES  IN  JELLY. 

One-third  box  of  gelatine,  One    and    one-third    cupfuls    of 
One-third  cupful  of  cold  water,  peach  liquid  and  water, 

One-third  cupful  of  boiling  water,  Few  drops  of  almond  extract. 
One-third  cupful  of  sugar, 

Cut  the  peaches  in  slices;  cover  the  gelatine  with  cold  water  and 
let  soak  until  soft;  cook  the  sugar  with  the  boiling  water  and  pour 
the  hot  syrup  over  the  softened  gelatine;  strain  and  add  the  peach 
liquor  and  water,  then  the  extract;  let  stand  until  it  begins  to 
thicken;  peel  and  slice  the  peaches;  put  into  a  mould;  pour  the 
slightly  thickened  gelatine  over  the  peaches  and  set  on  ice  until  it 
thickens ;  serve  with  whipped  cream. 

GINGER  CREAM. 

One-third  box  of  gelatine.  One-fourth  pound  of  crystalized 

One-half  cupful  of  cold  water,  ginger, 

One-half  cupful  of  boiling  water,     One  pint  of  whipped  cream, 
One  cupful  of  powdered  sugar,          Whites  of  two  eggs. 
Soak  the  gelatine  in  cold  water  until  soft;  add  the  boiling  water 
mid  stir  until  dissolved;  let  stand  until  cold;  when  it  thickens  beat 
until  light:  whip  the  whites  of  the  eggs  until  stiff;  add  the  whipped 
cream ;  place  the  bowl  in  a  pan  of  ice  water ;  sift  in  the  sugar ;  then 
mid  the  gelntine  and  mix  lightly;  when  thickening  add  the  ginger, 


70  PEACTICAL    COOK    BOOK 

chopped  fine  and  mixed  with  a  little  powdered  sugar;  dip  an  ice 
cream  brick  in  cold  water  and  drain ;  fill  with  the  cream  and  let  stand 
until  thickened ;  cut  in  slices  when  serving. 

CHARLOTTE  RUSSE. 

Three  pints  of  whipped  cream,          One-half  cupful  of  powdered  sugar, 
One  tablespoonful  of  gelatine,  One  teaspoonful  of  vanilla. 

Measure  the  cream  after  it  is  whipped ;  cover  the  gelatine  with  cold 
water  and  let  stand  until  soft;  add  one-third  of  a  cupful  of  boiling 
water,  stirring  until  dissolved ;  when  cold  strain  into  the  cream  care- 
fully, stirring  all  the  time  to  prevent  lumping;  add  the  vanilla  and 
stir  until  it  thickens ;  line  the  cases  or  a  glass  dish  with  lady  fingers ; 
fill  with  the  cream  and  set  on  ice  until  serving  time. 

BAVARIAN  CREAM. 

One-third  box  of  gelatine,  One  and  one-half  eupfuls  of  milk, 

One-half  cupful  of  cold  water,  Eight  tablespoonfuls  of  whipped 

Whites  of  three  eggs,  cream. 

Soak  the  gelatine  in  cold  water  until  soft ;  scald  the  milk ;  pour  the 
hot  milk  over  the  softened  gelatine ;  whip  the  cream ;  whip  the  whites 
of  the  eggs  to  a  stiff  froth ;  add  the  sugar  and  beat  together ;  set  the 
bowl  into  ice  water ;  stir  the  gelatine  until  it  begins  to  thicken ;  add 
the  beaten  white  of  the  egg,  the  cream  and  vanilla ;  stir  until  thick- 
ened; the  gelatine  will  thicken  very  quickly  after  it  begins,  so  the 
cream  and  egg  must  be  added  instantly ;  if  the  gelatine  becomes  too 
thick  to  mix  smoothly,  set  the  bowl  in  a  pan  of  hot  water  and  stir 
until  it  liquifies,  then  add  the  cream  and  egg ;  mould ;  serve  with  cake. 

SNOW  PUDDING. 

One-fourth  of  a  box  of  gelatine,  One-half  cupful  of  boiling  water, 

One  cupful  of  sugar,  Juice   of   one   lemon   with    water 

Whites  of  three  eggs,  enough  added  to  make  three- 

One-half  cupful  of  cold  water,  fourths  of  a  cupful. 

Cover  the  gelatine  with  the  cold  water  and  let  soak  until  soft ;  add 
the  boiling  water  and  stir  until  it  dissolves ;  beat  the  whites  of  the 
eggs  stiff ;  add  the  sugar  and  beat  together ;  add  the  lemon  juice  and 
water  to  the  gelatine  and  let  stand  until  cold ;  set  the  bowl  into  a  pan 
of  ice  water;  when  it  begins  to  thicken  beat  with  Dover  egg-beater 
until  light ;  add  the  beaten  white  of  the  egg  and  beat  until  thickened ; 
pour  into  a  glass  dish  and  set  on  the  ice  to  harden ;  never  mould  food 
which  contains  acid  in  tin;  serve  the  pudding  with  a  custard  sauce 
made  from  the  yolks  of  the  eggs ;  three  tablespoonfuls  of  sugar ;  one 
pint  of  milk;  one  teaspoonful  of  vanilla;  one-half  saltspoonful  of 
salt;  scald  the  milk;  beat  the  eggs  until  creamy;  add  the  sugar  and 
beat  together;  pour  the  hot  milk  over  the  beaten  egg  and  stir  over 
the  fire  until  creamy ;  when  cold  add  the  vanilla. 


SHERBETS    AND    ICE    CRKAiU 


71 


WINE  JELLY. 

One  box  of  gelatine,  One  cupful  of  cold  water. 

Three  cupfuls  of  boiling  water,         One  pint  of  sherry. 
One  pint  of  sugar,  Juice  of  one  lemon. 

Cover  the  gelatine  with  the  cold  water  and  let  stand  until  softened ; 
add  the  boiling  water  and  stir  until  dissolved ;  cook  the  sugar  in  one 
cupful  of  water  five  minutes ;  strain  the  gelatine  into  the  syrup ;  add 
the  wine  and  lemon  juice ;  strain  through  a  napkin  and  set  "on  ice  for 
six  or  eight  hours.  Orange,  lemon,  grape,  or  any  fruit  jelly  may  be 
made  in  this  way. 

COMPOTE   OF   FIGS. 

One  pound  of  figs,  Two  slices  of  lemon, 

One-half  pound  of  powdered  sugar,     Two  sticks  of  cinnamon. 

One  pint  of  water,  * 

Cut  the  figs  in  small  pieces;  add  the  water  and  sugar  and  cook 
slowly  ten  or  fifteen  minutes,  stirring  constantly  the  last  five  min- 
utes; remove  from  the  fire  and  add  lemon  and  cinnamon;  let  stand 
until  cold ;  serve  in  punch  glasses  with  whipped  cream ;  sweeten  the 
cream  with  powdered  sugar. 


Shcrbcrts  and  Ice  Cream 

DIRECTIONS  FOR  FREEZING. 

Pour  the  mixture  into  the  tin  can ;  put  the  beater  in  and  put  on  the 
cover ;  put  the  can  into  the  tub  and  see  that  the  point  on  the  bottom 
of  the  can  fits  into  the  socket  in  the  tub ;  put  on  the  crosspiece  and 
turn  to  see  if  everything  is  in  place;  break  the  ice  very  fine;  put  a 
layer  of  about  four  inches  in  the  bottom  of  the  tub,  and  then  a  layer 
of  salt,  using  about  three  times  as  much  ice  as  salt ;  put  on  another 
layer  of  ice  and  one  of  salt,  and  continue  until  the  tub  is  full :  turn 
the  crank  slowly  until  the  cream  begins  to  harden,  then  turn  rapidly 
for  about  ten  minutes.  It  will  be  hard  to  turn  when  the  mixture  is 
frozen ;  wipe  the  salt  and  water  from  the  cover ;  turn  back  the  cross- 
piece  and  take  off  the  cover  without  displacing  the  can ;  remove  the 
beater  and  scrape  the  cream  from  it ;  pack  the  cream  down ;  put  on 
the  cover  and  cork  the  hole ;  put  on  the  crosspiece  and  pack  the  ice 
tightly,  adding  more  ice  and  salt;  let  stand  two  or  three  hours  to 
ripen.  To  mould  cream,  fill  the  mould,  pressing  the  cream  into 
every  corner ;  cover,  seal  by  wrapping  a  piece  of  muslin,  dipped  in 
softened  fat.  around  the  mould  where  the  cover  and  mould  join; 
pack  in  ice  and  salt  for  an  hour;  cover  the  bucket  with  an  old  rug 
or  piece  of  carpet.  This  will  prevent  the  ice  melting  rapidly. 


72  PRACTICAL    COOK    BOOK 

BRICK  ICE  CREAM. 

Freeze  the  cream  without  any  flavoring;  when  frozen  remove  the 
dasher;  set  a  bowl  in  a  pan  of  ice  water;  take  about  a  pint  of  the 
frozen  cream ;  mix  it  until  it  is  creamy ;  add  the  flavoring  desired ; 
mix  thoroughly  and  place  in  the  bottom  of  the  mould ;  mix  another 
portion  of  the  frozen  cream  with  a  second  flavoring  and  spread  it 
on  top ;  continue  until  the  mould  is  filled ;  seal  and  pack  in  ice  and 
salt  for  an  hour  or  more.  To  remove  it  from  the  mould,  dip  into 
pan  of  boiling  water;  remove  instantly  and  turn  out  the  cream;  or 
wrap  the  mould  in  a  towel  dipped  in  hot  water;  cut  in  slices  when 
serving. 

VANILLA  ICE   CREAM. 

One  pint  of  cream,  One-half  cupful  of  water, 

One  cupful  of  sugar,  Two  teaspoonfuls  of  vanilla. 

Pinch  of  salt, 

Cook  the  sugar  in  the  water  for  five  minutes;  add  to  the  cream; 
add  the  vanilla ;  let  cool  and  freeze. 

CARAMEL   ICE   CREAM. 

One  pint  of  cream,  A  cupful  and  a  half  of  caramelized 

One-fourth  cupful  of  water,  sugar, 

Boil  one  cupful  of  sugar  with  the  water,  without  stirring,  until  it 
begins  to  brown;  then  stir  until  a  golden  brown  in  color;  add  one- 
half  cupful  of  water  and  stir  until  dissolved.  To  the  cream  add  the 
salt  and  caramelized  sugar  and  freeze. 

STRAWBERRY  ICE  CREAM. 

One  quart  of  berries,  Half  a  saltspoonful  of  salt, 

Two  cupfuls  of  sugar,  Three  pints  of  cream. 

Wash  the  berries;  add  one  cupful  of  sugar  and  the  salt  and  let 
stand ;  cook  the  other  cupful  of  sugar  in  half  a  cupful  of  water  for 
five  minutes;  add  the  syrup  to  the  cream;  freeze  the  cream;  when 
nearly  frozen  wipe  off  the  cover  and  remove  carefully;  add  the 
crushed  fruit;  mixing  it  thoroughly  with  the  cream;  finish  freezing 
and  pack. 

NEAPOLITAN  ICE   CREAM. 

One  quart  of  cream,  Two  cupfuls  of  sugar, 

One  quart  of  milk,  One-half  saltspoonful  of  salt, 

Six  eggs,  Two  tablespoonfuls  of  flavoring. 

Beat  the  eggs  until  creamy ;  add  the  salt ;  cook  the  sugar  in  a  half 
cupful  of  water  for  five  minutes ;  scald  the  milk ;  add  the  syrup  and 
pour  the  hot  milk  oven  the  beaten  egg ;  cook  over  boiling  water  until 
creamy,  but  not  curdled;  when  cool  add  the  cream  and  flavoring; 
freeze. 


SHERBETS    AND    ICE    CREAM  73 

The  addition  of  one  tablespoonful  of  gelatine,  softened  with  a  little 
cold  water  and  dissolved  in  the  hot  milk,  makes  the  cream  smoother 
and  richer. 

NUT  ICE   CREAM. 

Almonds,  walnuts,  cocoanut  or  pistachio  nuts,  blanched  and 
chopped  fine  or  pounded  to  a  paste  may  be  added  to  any  of  the 
recipes  for  ice  cream.  Allow  one  pint  of  nuts  to  each  quart  of  cream. 

MOOSE. 

One  quart  of  whipped  cream,  One  and  one-half  cupfuls  of  pow- 

Three  teaspoonfuls  of  vanilla,  dered  sugar. 

Whip  the  cream  stiff ;  drain ;  add  the  vanilla  and  sift  in  the  sugar. 
Line  ice  cream  mould  with  white  paper ;  pour  in  the  mixture ;  cover 
and  seal  the  cover  by  dipping  a  piece  of  muslin,  about  one  inch  in 
width,  into  softened  fat  or  grease ;  draw  it  tightly  around  the  mould 
where  the  cover  joins;  fasten;  pack  the  mould  in  a  pail  of  ice  and 
salt,  using  three  times  as  much  ice  as  salt ;  cover  the  pail  with  an  old 
rug  or  blanket ;  let  stand  five  or  six  hours ;  when  taken  from  the  ice 
and  salt  dip  quickly  into  a  pan  of  boiling  water  or  wrap  in  a  towel 
dipped  in  hot  water ;  turn  out  the  moose ;  cut  in  slices  and  serve  with 
cake. 

NESSELRODE  PUDDING. 

One  pint  of  chestnuts,  One  pint  of  sugar, 

One  pint  of  boiling  water,  One  pound  of  French  candies, 

One  pint  of  almonds,  One  pint  of  cream, 

Yolks  of   six  eggs,  One  pint  of  pineapple. 

One  tablespoonful  of  vanilla, 

Shell,  blanch  and  boil  the  chestnuts  twenty  minutes,  or  until  soft ; 
mash  and  rub  through  a  sieve ;  blanch  the  almonds ;  chop  fine  and 
pound  to  a  paste ;  boil  the  sugar  and  water  together  fifteen  minutes ; 
beat  the  yolks  of  the  eggs  until  creamy;  add  the  syrup;  return  to 
the  fire  and  cook  until  it  thickens ;  beat  until  cold ;  add  the  chestnuts, 
fruit,  candies,  almonds  and  vanilla,  and  freeze;  pack  and  let  stand 
two  or  three  hours  to  ripen. 

To  blanch  almonds  or  chestnuts,  shell  the  nuts  and  pour  boiling 
water  over  them;  let  stand  two  or  three  minutes;  then  throw  them 
into  cold  water ;  remove  the  skins. 

TO  WHIP  CREAM. 

Very  thick  or  very  thin  cream  will  not  whip ;  the  former  will  turn 
to  butter  and  the  latter  will  make  a  liquid  froth. 

Cream  that  will  hardly  pour  should  be  diluted  with  equal  quantity 


74  PRACTICAL    COOK    BOOK 

of  milk  before  whipping.  The  cream  should  be  icy  cold.  If  you  have 
not  a  whipping  churn,  the  simplest  way  to  whip  cream  is  to  pour 
into  a  deep  bowl ;  set  in  ice  water  and  beat  with  a  Dover  egg-beater. 

PINEAPPLE   SHERBET. 

One  tablespoonful  of  gelatine,  One  pint  of  water, 

One  pint  can  of  pineapple.  Juice  of  one  lemon, 

One  pint  of  sugar, 

Boil  the  sugar  in  a  half  cupful  of  water  five  minutes;  cover  the 
gelatine  with  cold  water  and  let  stand  until  softened;  pour  the  hot 
syrup  over  the  softened  gelatine  and  stir  until  dissolved;  to  the 
pineapple  add  the  pint  of  water'  and  juice  of  the  lemon ;  strain  the 
dissolved  gelatine  into  the  mixture  and  freeze. 

The  whites  of  three  eggs  may  be  substituted  in  place  of  the  gela- 
tine, if  desired.  Any  fruit  juice  may  be  substituted  in  place  of  pine- 
apple. 

LEMON   ICE. 

One  quart  of  water,  Two  cupfuls  of  sugar. 

Juice  of  six  lemons, 

Cook  the  sugar  in  one  cupful  of  water  five  minutes ;  add  the  quart 
of  water  and  lemon  juice  and  freeze. 

FRAPPE. 

Freeze  a  fruit  ice  to  a  mush  and  serve  in  sherbet  glasses. 


Beverages 

COFFEE. 

Mocha  and  Java  coffee  are  supposed  to  make  the  best  mixture. 
The  best  grade,  however,  should  be  bought.  It  should  always  be 
ground  just  before  using  and  never  bought  ground,  as  it  quickly 
loses  its  flavor,  even  if  kept  in  air-tight  tins. 

Coffee  should  not  be  boiled  longer  than  one  or  two  minutes ;  when 
coffee  is  boiled  for  a  long  time  we  lose  from  our  beverage  the  deli- 
cious aroma  which  permeates  the  room,  leaving  the  coffee  bitter. 
Allow  one  tablespoonful  of  coffee  for  each  cupful,  and  one  for  the 
pot. 

Five    tablespoonfuls   of    finely  One  egg  white,  or  two  egg  shells, 

ground  coffee,  Two  cupfuls  of  boiling  water. 

Two  cupfuls  of  cold  water, 


BEVERAGES  75 

Have  the  coffee  ground  medium  (not  too  fine)  ;  mix  the  dry 
coffee  with  the  egg  white ;  add  the  cold  water  and  mix  thoroughly ; 
let  come  to  the  boiling  point,  slowly ;  boil  one  or  two  minutes ;  then 
add  the  boiling  water  and  set  on  the  back  part  of  the  stove  where  it 
will  keep  hot,  but  will  not  boil,  for  fifteen  or  twenty  minutes ;  serve 
with  hot  milk  and  cream.  Do  not  boil,  simply  scald  the  milk ;  boiled 
milk  gives  an  unpleasant  flavor.  The  egg  is  used  to  clear  the  coffee. 

* 

VIENNA   COFFEE. 

To  one-fourth  of  a  cupful  of  hot  milk  add  two  tablespoonfuls  of 
whipped  cream ;  fill  the  cup  with  hot  coffee. 

CHOCOLATE. 

Scrape  fine  an  ounce  and  a  half  of  chocolate ;  put  into  a  saucepan 
with  one  cupful  of  water ;  cook  until  smooth ;  add  to  it  three  cupfuls 
of  scalding  hot  milk ;  mix  thoroughly  and  serve  with  whipped  cream. 
If  unsweetened  chocolate  is  used  add  two  tablespoonfuls  of  sugar. 

TEA. 

In  making  tea  an  earthern  teapot  is  best ;  fill  the  teapot  with  boil- 
ing water  and  let  stand  five  minutes;  empty,  and  put  in  the  tea; 
allowing  one  teaspoonful  for  each  cup;  cover  with  freshly  boiled 
water  and  allow  it  to  stand  on  the  stove  where  it  will  keep  hot,  but 
will  not  boil,  for  five  minutes ;  or  put  in  a  cosy. 

LEMONADE. 

Juice  of  three  and  grated  rind         Half  a  cupful  of  sugar, 
of  one  large  lemon,  Four  cupfuls  of  water. 

Cook  the  sugar  and  grated  rind  of  the  lemon  in  half  a  cupful  of 
water  for  five  minutes ;  let  cool  squeeze  the  lemons ;  add  the  syrup 
and  the  remainder  of  the  water ;  strain  and  serve  ice  cold. 


ALPHABETICAL  INDEX 


Apple,  Salad  37 

Apples,  Fried : 31 

Asparagus,  Salad  36 

Asparagus    44 

Bacon    32 

Barley,  Water 61 

Bavarian  Cream  70 

Beans,  Boston  Baked 43 

"       String  45 

Beef,  Boiled  , 18 

"      Broth   5 

"      Corned  19 

"      Boast 22 

"      Soup  ...; 5 

"      Steak  21 

"      Stew  20 

"      Tea  : 61 

Beets,  Baked  43 

"      Boiled    43 

Beverages  74 

Biscuits,  Baking  Powder 48 

Bisque  of  Lobster 12 

Boiled  Dinner  19 

Boiled  Meats  18 

Boning,  Fish  13 

Bouillon    6 

I5re;i(l,  Boston  Brown 47 

"       Corn   50 

"       Graham   46 

"       Milk  46 

"       Vienna  45 

"       Whole  Wheat  47 

Broiled  Hamburg  Steak 32 

"        Steaks   21 

Broiling    -. 21 

Broth,  Chicken 6 

Buckwheat  Cakes  51 

Buns    47 

Cabbage    44 

Salad   36 

Cake,  Angel  62 

"      Cocoanut  64 

"      Corn  50 

"      Delicate  63 

"      Devil's  Food 63 

"      Fruit    65 

"      German  Coffee  47 

"      Instructions  in  Mixing 62 


Cake,  Jelly  Roll 67 

'      Lemon  Queens  63 

'      Plain  Loaf  64 

1     Pound    65 

'      Spice    64 

'      Sponge  63 

'      Sunshine   62 

'      W'edding  65 

Cakes,  Almond  66 

'      Buckwheat   51 

'      Flannel    50 

'      Griddle    50 

'      Short    48 

'      Small  Nut  68 

Calf's  Liver  32 

Caramel  Syrup  51 

"         Custards  59 

"        Icing  68 

Cauliflower  44 

Celery  Salad 36 

Charlotte  Eusse  70 

Cheese  Balls  30 

Chicken,  Broiled 22 

Croquettes   28 

Fricassee    20 

Fried  27 

Eoast  25 

Salad  23 

Stew    19 

Chocolate   75 

Chowder,  Clam 12 

"          Fish  13 

Coffee,  Making  74 

"       Vienna  75 

Cookies  68 

Corn,  Green  45 

Cream,  Bavarian  70 

Ginger   69 

Puffs  66 

Sauce   37 

Strawberry  70 

Whipped    : 73 

Croquettes 27 

Chicken  28 

Fish    16 

Meat  .•  29 

Potatoes    28 

Rice    ..  ..  29 


ALPHABETICAL    INDEX— CONTINUED 


Croquettes,  Eoyal  28 

"        Sweetbreads  28 

Croutons  9 

Crullers 30 

Cucumbers   '.... '..  35 

Custard,  Boiled 58 

"       Baked    59 

"       Caramel  59 

Doughnuts    31 

Drawn  Butter  38 

Duck,  Tame  25 

"       Wild   26 

Egg  Balls  9 

Salad  35 

Vermicelli  53 

Baked    52 

Boiled    51 

for  Invalids  51 

Poached  52 

Scrambled  52 

Shirred    52 

Eggnog  62 

Fat  for  Frying 26 

"     to  Clarify 26 

Fish,  Baked  14 

"      Balls   15 

"      Boiled  ....: 14 

"      To  Bone  13 

"      Broiled   13 

"'    Chowder  13 

"      To' Clean...; 13 

Cod 15 

Creamed  15 

Croquettes  16 

Escalloped  16 

Fried  14 

Roes,  Fried  16 

Salad  34 

Salt  : 15 

Sauces  37 

To  Skin  13 

Souffle    15 

Filling  for  Cream  Puffs 66 

Flannel  Cakes  50 

Force  Meat  Balls 9 

Frappe    74 

Freezing  71 

French  Dressing  33 

Fricasseeing  20 

Fritters,  Apple  29 

"          Batter    29 

"          Chicken  30 

Fruit    30 

"         Oyster 30 

Frogs  Legs,  Fried 16 

Frosting   67 


Frying 26 

Game,  To  Clean  and  Truss 24 

Gelatine  Desserts  68 

Gems,  Graham  49 

Giblets,  To  Clean  24 

Gingerbread  66 

Gravy   24 

Gruel,  Oatmeal  61 

Ham,  Boiled   18 

Hamburg  Steak   32 

Hollandaise  Sauce  38 

Horseradish  Sauce  37 

Ice  Cream    72 

Caramel  72 

To  Freeze  72 

To  Mould  72 

Nut  73 

Neapolitan    72 

Vanilla    72 

Strawberry  72 

Ices,  Lemon  74 

Icings    67 

Invalid  Cookery 61 

Jelly,  Chicken  '. 62 

Jenny  Lind  48 

Lamb  Chops,  Broiled 22 

"          "       Breaded 27 

"      Fricassee  20 

"      Eoast  24 

Lemon  Pie  54 

"        Sauce  59 

Lemonade  75 

"         Flaxseed    61 

Lettuce  36 

Liver,  Calf's  

Lobster,  Bisque  12 

"        Salad  34 

Materials  Served  in  Soup 9 

Macaroni    42 

'          with  Cream  Sauce 42 

"          with  Cheese  42 

"          with  Tomatoes 42 

Maitre  d 'Hotel  Sauce 40 

Mayonnaise  Dressing 33 

"  Dressing,  Cooked 33 

Meats,  18 

"       Corned    19 

"       Sauces  „ 37 

Meringue    55 

Mint   Sauce 40 

Moose   73 

Muffins    49 

"       Sally  Lunns 49 

"       Raised   49 

Mush,  Fried 30 

Mushroom    Sauce....  ..  38 


ALPHABETICAL    INDEX— CONTIM  ED 


Mutton  Chops 

"        Fricassee  20 

"       Stew  20 

New  England  Dinner 19 

Oatmeal    Gruel 61 

Omelets,  French  52 

"          Cheese 52 

"          Ham  . 52 

"          Light    53 

Onions,    Boiled •. 43 

Orange  Pudding 57 

"        Jelly  71 

Oyster  Cocktail    17 

'"        Plant   10 

"        Stuffing   27 

"        Stew  17 

Oysters,  Creamed  17 

'          Escalloped  18 

'          Fritters  30 

'          Fried  30 

'          Panned  17 

'          Patties    17 

'          a  la  Poulet'te 18 

'  Raw  17 

Pan  Broiling 21 

Parker  House  Rolls 46 

Parsnips,  Fried 44 

Peas,  Green 45 

Paste,  Puff 53 

I  astry,  Flaky 53 

ie,  Apple   55 

Custard    56 

Juicy    Fruit 55 

Lemon    54 

Mince  54 

Peach  55 

Peach  Cream 55 

Pumpkin   56 

Rhubarb    55 

i  opovers  49 

Pork  and  Beans 43 

Pork  Chops  32 

"      Roast   24 

Pot  Roast  23 

Potato    Balls 41 

Potato  Salad 35 

"       Soup  12 

Potatoes,  Baked  . 41 

Boiled  40 

Browned  41 

Creamed  41 

French  Fried 41 

Lyonnaise    42 

Mashed  41 

Rice  41 

Saratoga  41 


Potatoes,  Sweet    42 

Poultry,  To   Clean 24 

"         To    Draw 24 

"         To  Dress  for  Roasting....  25 

"         Gravy   25 

"         To  Stuff  and  Truss 25 

Prune  Pudding 27 

Pudding,  Apple  Roly  Poly 58 

Bread,  French 57 

Bread  and  Apple 58 

Corn  Meal 59 

Delicate    57 

Fruit,  Steamed 56 

Fig 69 

Gelatine   68 

Nesselrode   73 

Orange   57 

Plum,  English 58 

Prune    57 

Prune  Souffle 58 

Rice  Cream 58 

Sauces  60 

Snow  70 

Strawberry    68 

Suet  56 

Yorkshire  23 

Rabbit    Curry 20 

Rhubarb  Pie. 55 

Rice,  Boiled 42 

"      Croquettes  29 

Roasting  22 

Rolls,  Cinnamon  47 

"       French  46 

"        Parker    House 46 

"        Swedish  48 

"        Twin  46 

Salad  36 

"      Asparagus  36 

"      Apple  37 

"      Banana 37 

"      Beet   36 

"      Cabbage  36 

"      Celery    36 

"      Chicken 33 

"      Cucumber    35 

"      Egg 35 

"      Fish    35 

"      Fruit    37 

"      Lettuce 36 

"      Lobster    34 

"      Meat  35 

"      Potato    35 

"      Shrimp  34 

"      Sweetbread  34 

"      Tomato    35 

Sallv  Lunns....                                      ..  49 


ALPHABETICAL    INDEX— COXTINIED 


Salmon  on  Toast 16 

Salsify  Soup 10 

Sauces,  Meat  and  Fish 37 

Bechamel 39 

Beurre  Noir 38 

Brown    37 

Butter   38 

Champagne  39 

Horseradish    37 

Hollandaise  38 

ivfaitre  d 'Hotel 40 

Mint  40 

Mushroom  38 

Oyster 39 

Tartar   •. 39 

Tartare    39 

Tomato    38 

White 37 

Pudding    '60 

Berry  60 

Brandy 60 

Caramel  60 

Custard   58 

Foamy  60 

Fruit    60 

Golden  59 

Hard 60 

Lemon   59 

Wine    60 

Sauteing  31 

Sherbet,  Pineapple 74 

Shortcake,  Apricot 48 

"  urange  48 

"  Strawberry 48 

Shrimp    Salad 34 

Souffle,  jr'ish   15 

"       Prune 58 

Soup,  Beef  5 

Bisque   Lobster 12 

Bouillon  6 

Chicken  6 

Clear   Beef 5 

Clam  12 

Consomme  7 

Cream  Asparagus 10 

Cream  Celery 10 

Cream   Chicken 10 

Cream   Salsify, 10 


Soup,  Cream   Tomato 11 

'       Fish    13 

'       Macaroni  8 

'       Muligatawney   8 

'       Mock   Bisque 11 

•'       Mock  Turtle 7 

'       Oyster   17 

'       Green  Pea 11 

'       Split    Pea 11 

'       Potato   12 

'       Tomato    9 

'       Vegetable  

'       Vermicelli  8 

Spinach  4 

Squash,  Summer 44 

Stew,  Beef  19 

"      Chicken  19 

"      Veal  20 

Stock,  To   Clear 5 

"       To  Make 5 

"        Mixed    6 

Stuffing,  Bread  25 

"          Oyster  '. 

Sweetbreads 24 

"  Creamed    24 

"  Salad   34 

Tartar  Sauce 

Tartare  Sauce 

Tea "5 

"   Beef  

"    Beef  Broiled 

rimbales  

Toast  

Tomato  Salad  

"        Escalloped 

Turkey,  Boast 25 

Veal  Cutlet   31 

"     Heart  2 

"      Eoast   24 

"     Stew 

Vegetables  

Wafers   67 

Wafers,  Nut 

Waffles  

Water    Ice 

Wine  Jelly 

Yorkshire    Pudding 23 


A  few  of  the  many  reasons  why 

CARNATION  MILK 


I  S    BEST 


w 

Carnation  Cows 
browse  in  the 
sun-kissed  fields 
and  meadows  in 
the  States  of 
Washington  and 
Oregon — west  of 
the  mountains — 
where  the  pas- 
tures are  green 
the  year  'round 


Nature  has  pro- 
vided numerous 
springs  and  the 
best  of  mountain 
streams 

Climatic   condi- 
tions are  perfect 

Wholesome 
well  -  bred  cows 
and     perfect 
sanitation  go  to 
make  up  the  rest 


SERIAL    NUMBER    2205 


On  account  of  its  purity,   richness  in  butterfat,   etc.    Miss 

Tracy   recommends   and   uses   Carnation  Milk    in  all    her 

lectures  and  demonstrations 

Pacific  Coast  Condensed    Milk   Co. 

OFFICES:     SEATTLE,  WASH. 

Tactories :  KENT.  WASH.  MOUNT  VERNON,  WASH.  FOREST  GROVE,  ORE. 

CHEHALIS,  WASH.  MONROE,  WASH.  HILLSBORO,  ORE. 

JOHN  H.  SPOHN  Co.,  AGENTS,  SAN  FRANCISCO 


FOLGERS 


FOIGER'S 


HIGH  GRADE— HIGH  PRICE 

J.  A.  FOLGER  &  CO. 

SAN  FRANCISCO 


